Argentinian Lamb with Roast Veggie and Bulgur Salad

Steps

1. Cook bulgur Preheat oven to 220°C. Heat a drizzle of oil in a medium pot on medium heat. Add bulgur, first measure of Argentinian spices and 3/4 tsp salt to pot and cook, stirring for about 1 minute until fragrant. Add water measure to pot and bring to the boil with the lid on. As soon as it boils, remove from heat. Stir, cover and leave to soak for about 15 minutes, until grains are tender.
2. Cook veggies Cut carrots and parsnip lengthways into 1cm wedges and broccoli into medium florets. Toss on a lined oven tray with a drizzle of oil, season and roast for about 15 minutes until tender.
3. Cook lamb Pat lamb dry and coat with remaining Argentinian spices and a drizzle of oil. Season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium, (depending on thickness), or until cooked to your liking. Rest, covered.
4. To finish Fluff up cooked bulgur with a fork, stir through a drizzle of vinegar and olive oil and season to taste. Slice lamb against the grain. Crumble feta cheese.
5. Serve bulgur with veggies, lamb, feta, a dollop of chimichurri mayo and almonds.