Harissa Lamb with Bulgur, Broccoli and Feta

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Pat lamb dry with paper towels and place in a large bowl with first measure of harissa and olive oil. Mix well to coat and season with salt and pepper. Set aside to marinate.
3. Place bulgur and salt in 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, return to bowl and stir through lemon juice and second measure of harissa. Season to taste. Cut broccoli into small florets. Set aside.
4. While bulgur cooks, heat a drizzle of oil in a large 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. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly against the grain.
5. While lamb is cooking, cook broccoli in pot of boiling water for about 3 minutes. Add peas and cook for a further 2 minutes, until broccoli and peas are bright green and tender. Drain well and return to pot. Crumble through feta.
6. Mash broccoli, peas and feta using a fork or potato masher. Stir through tomato and season to taste with salt and pepper. In a small bowl, mix all lemon yoghurt ingredients together and season to taste with salt and pepper.
7. spoon bulgur and broccoli and feta onto plates. Top with slices of harissa lamb and drizzle with lemon yoghurt.