Moroccan Lamb Rump with Summer Tabbouleh and Tahini Yoghurt Dressing

Steps

1. a full kettle to the boil. Preheat BBQ grill to high (if using).
2. Place bulgur wheat and a good pinch of salt in a medium, heat-proof, bowl. Pour boiling water over to cover. Cover with a plate or cling film and leave to soak for 18 minutes or until grains are tender. Drain well and set aside.
3. While bulgur is soaking, prepare the rest of the meal. Pat lamb dry with paper towels and season with salt. Sprinkle with Moroccan spice mix and rub into lamb to coat well. Heat a drizzle of oil in a large fry-pan on high heat (or use BBQ grill). Cook lamb for 2–3 minutes, each side for medium-rare (depending on thickness) or until cooked to your liking. Wrap lamb in foil and set aside to rest for 5 minutes before slicing against the grain.
4. Whisk together olive oil, vinegar and mustard in a large bowl. Dice apple and tomatoes 1cm; finely dice red onion (if using); cut cucumber in half lengthwise and dice 1–2cm; finely chop mint and add to bowl with dressing. Add bulgur, season with salt and pepper and toss to combine.
5. In a medium bowl, mix all tahini yoghurt dressing ingredients together
6. Divide summer tabbouleh between plates. Top with lamb and drizzle over tahini yoghurt dressing.