Method

1.      Pre-heat the grill.
2.      Make up the stock.
3.      Pour the stock into a saucepan and add the bulgar wheat.
4.      Bring to the boil and cook for 10 minutes until the bulgar wheat is tender.
5.      Drain the remaining stock and return the bulgar wheat to the saucepan to cool.
6.      Prepare the vegetables, herbs and cheese:

• Remove the root and skin from the spring onion and finely chop, include the green parts;
• Chop the tomatoes into small chunks;
• Chop the cucumber into small chunks;
• Finely chop the mint and parsley;
• Chop the Feta into cubes.

7.      Rub the lamb with the olive oil.  Remember to wash hands thoroughly after handling raw meat.
8.      Place the lamb on a baking tray and grill for 4 minutes on each side.
9.      Wrap the lamb in tin foil to rest.
10. Assemble the tabbouleh:

• Add the cooled bulgar wheat to a mixing bowl;
• Add the spring onions, tomatoes, cucumber, mint, parsley and feta;
• Add the salad leaves;
• Zest and juice the lemon, add to the bowl and mix well.

11. Slice the lamb and serve with the tabbouleh and feta salad.