Marinade the lamb for half an hour or so in a mixture of a teaspoon of cumin seeds (toasted and lightly crushed), half a teaspoon of coriander powder, a desert spoon of runny honey, the same amount of olive oil, and some chopped herbs I used coriander leaves but it could be anything.
Put 200g of bulgar wheat in a bowl and then add 300ml of stock, cover and leave for 20 minutes.
Meanwhile fry half a chopped up red onion, a diced red pepper and a chilli over a medium heat for about 10 minutes. When it’s done stir it through the wheat.
Return the frying pan to a hot heat and sear the lamb for a couple of minutes on each side. Then let the meat rest for 5 minutes.
As you can see I served this with a small salad.