Spiced Lamb Steaks with Mint Carrot Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ grill to high (if using).
2. Cut carrots into 1cm x 5cm sticks. Toss with oil, honey/ syrup and first measure of cumin coriander spice rub on prepared tray. Season well with salt and pepper. Roast for 15 minutes, until soft and caramelised.
3. Mix second measure of cumin coriander spice rub, oil and a pinch of salt together in a medium bowl. Pat lamb dry and coat with spice mixture. Set aside. Bring stock to the boil in a medium pot on high heat. Add bulgur, cover and remove from heat. Leave grains to swell for 15–18 minutes, until tender.
4. In a large bowl mix together all dressing ingredients. Cook peas in pot of boiling water for 1 minute then drain. Drain bulgur, using a sieve, then add to bowl with dressing, along with peas and toss to combine. Set aside.
5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for 5–10 minutes.
6. Toss roasted carrots and mint through bulgur and season to taste with salt and pepper. Thickly slice lamb against the grain.
7. Spoon mint carrot salad onto plates and top with a few slices of spiced lamb. Crumble over feta.