Lamb Rump with Bean Salad, Chimichurri and Feta

Steps

1. Bring a small pot of salted water to the boil. Bring a half kettle to the boil. Prepare vegetables. Preheat BBQ grill to medium (if using). Pat lamb dry and season. Place in a bowl with a drizzle of oil and first measure of lamb spice. Coat well and set aside to marinate.
2. Add bulgur wheat, second measure of lamb spice, boiling water and a pinch of salt to a heat-proof bowl. Cover and leave to soak for about 8 minutes, until grains are tender. Fluff up grains with a fork, season and set aside to cool.
3. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes before slicing thinly against the grain.
4. Cook green beans and peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain and rinse under cold tap to cool down.
5. Place beans and peas in a bowl, along with all remaining bean salad ingredients. Season and set aside.
6. To serve, spoon chimichurri mayo onto plates and spread out using the back of a spoon. Top with bulgur wheat and bean salad. Top with slices of lamb rump, sprinkle over feta and squeeze over a wedge of lemon. Garnish with mint leaves.