Tender roast lamb rump slices thin over golden spiced bulgur wheat studded with pomegranate jewels and toasted almonds. Warm feta mingles with briny olives, capers, fresh mint in zesty lemon dressing. Vibrant juices burst. Greek salad meets Middle Eastern warmth – bright, balanced, generous.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Egg-free, Nut-free, Pregnancy-friendly
By Bryn Williams
From Saturday Kitchen Recipes
Warm feta and roast lamb salad scores B. Balanced grains, lean lamb lift score.
Per serving: 580 kcal, 32g fat (8g sat), 42g carbs (8g sugars), 9g fibre, 28g protein.
Equipment
Ingredients
For the roast lamb
- 1 lamb rump steak, fat scored
- salt and freshly ground black pepper
For the dressing
- 1 lemon, zest and juice
- 150ml/5fl oz olive oil
- 1 banana shallot, peeled and thinly sliced
- salt and freshly ground black pepper
For the salad
- 100g/3½oz feta, cut into bite-sized pieces
- 50g/1¾oz black olives, cut in half
- 50g/1¾oz Lilliput capers
- ½ bunch fresh mint, leaves picked
For the spiced bulgur wheat salad
- 600ml/21fl oz vegetable stock
- 250g/9oz toasted bulgur wheat
- pinch ground cumin
- pinch ground coriander
- pinch turmeric
- 1 lemon, zested and juiced
- 2 tbsp fresh coriander, torn
- 2 tbsp fresh mint, torn
- 100g pomegranate seeds
- 100g/3½oz almonds, toasted
- 2–4 tbsp olive oil
Customise
- No lamb rump? Lamb leg steaks work great.
- Swap bulgur wheat for couscous or quinoa.
- Use regular feta if Lilliput capers missing.
Method
Bulgur & Lamb (20 mins total – start both together)
- First, season the lamb rump generously with salt and pepper on both sides. Score the fat lightly if needed. Get your oven preheated to 160C/140C fan – we’re aiming for pink, tender lamb here.
- Toast the bulgur wheat dry in a medium frying pan with the cumin, coriander, and turmeric for 2 minutes. Smell that spice? That’s your flavour base. Pour in hot vegetable stock, bring to boil, then simmer per packet instructions (usually 10-12 minutes). Drain any excess and spread on a tray to cool quickly.
- While bulgur cooks, sear the lamb – get your frying pan screaming hot, no oil needed. Sear all sides till deep golden crust forms, about 2 minutes total. Into the roasting tin, oven for 8-10 minutes only. Rest minimum 5 minutes after – this is crucial for juiciness.
Assemble while lamb rests (5 mins)
- Mix the dressing – in a jug, whisk lemon zest and juice with 150ml olive oil, sliced shallot, salt, and pepper. Taste it – should be sharp and bright.
- Toss the warm feta salad – big bowl with feta chunks, halved black olives, capers. Pour most of the dressing over and toss gently. The feta softens beautifully from the dressing warmth.
- Finish the bulgur – cooled grains go into bowl with lemon zest/juice, torn coriander and mint leaves, pomegranate seeds, toasted almonds, and 2-4 tbsp olive oil. Fork through gently. Taste and adjust lemon if needed.
- Plate family style – spoon spiced bulgur onto plates, pile warm feta salad on top. Slice rested lamb rump nice and thin, lay over everything. Drizzle remaining dressing, scatter mint leaves and lemon zest. Serve immediately.
What can you serve with this
- Warm pitta bread – perfect scoop for feta, bulgur, lamb juices.
- Yogurt with cucumber – tzatziki cools spices, refreshes lamb.
- Charred aubergine – smoky sweetness loves Middle Eastern spices.
- Roasted chickpeas – extra crunch, protein alongside bulgur.