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Cook the bulgur in boiling well salted water according to packet instructions, usually about 15 minutes. 2 minutes before it’s ready, add the peas and continue cooking.
While the bulgar boils, chop the herbs and make the garlic yoghurt.
Grate or puree ½ of one of the cloves of garlic into the yoghurt, add a pinch of salt and mix well.
Chop the remaining garlic into ½cm chunks (don’t slice it thinly or it will burn).
Drain the bulgur and peas, rinse in a sieve under cold water, then add to a mixing bowl with the parsley, mint, lemon juice, feta and 2 tbsp olive oil. Toss well, breaking up the feta.
Place a heavy pan over a medium-high heat with 2 tbsp olive oil and place the chops in fat side down to render for a minute or two, until the fat is golden.
Now sear the chops over a high heat for 1 or 2 minutes on each side, depending on the thickness. Remove and set aside.
Reduce the heat to medium, add the garlic to the pan and cook for another minute until golden but not brown.
Pour in the wine and swirl, letting it bubble and evaporate by half, a minute or two.
Set the lamb onto plates and pour over the contents of the pan. Serve the bulgur alongside and finish with a spoon of yoghurt.