Spiced Lamb Leg Steaks with Crunchy Bulgur Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to high (if using).
2. Add bulgur wheat and a pinch of salt to a medium, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
3. While bulgur wheat soaks, toss pumpkin on prepared tray with pumpkin spice mix and a drizzle of oil. Season with salt and pepper and roast for 8 minutes to start with. Add capsicum to tray, toss and roast for a further 7-9 minutes, until pumpkin is tender.
4. Pat lamb dry with paper towels and place in a shallow bowl with lamb spice mix and a drizzle of oil. Mix to coat and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat.
5. Cook lamb for 1-2 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly. While lamb is resting, dice apple 1cm and thinly slice spring onions.
6. In a small bowl, combine harissa paste and mayonnaise. Set aside. When pumpkin and bulgur have finished cooking, place in a large bowl with all remaining crunchy bulgur salad ingredients. Drizzle with a little olive oil, mix well and season to taste with salt and pepper.
7. spoon crunchy bulgur salad onto plates and top with slices of spiced lamb leg steaks and a dollop of harissa mayonnaise. Garnish with mint.