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 with salt and pepper and roast for about 15 minutes, until tender and caramelised.
3. Pat lamb steaks dry and mix second measure of spice rub, oil and a pinch of salt together in a medium bowl. Coat lamb in spice rub and set aside. Bring stock to the boil in a small pot on high heat. Add bulgur, cover and remove pot from heat. Leave grains to swell for 15–18 minutes, until tender.
4. Mix all dressing ingredients together in a medium bowl. Cook peas in pot of boiling water for 1 minute then drain. Drain bulgur wheat through a sieve, add to bowl with dressing along with peas and mint. Set aside.
5. Heat a drizzle of oil in a medium fry-pan 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. When carrots are cooked, add to cooked bulgur and dressing and mix to combine. Season to taste with salt and pepper. Slice lamb thickly against the grain.
7. Spoon mint carrot salad onto plates and top with slices of spiced lamb steak. Crumble over feta.