Argentine Lamb with Roast Veggie and Bulgur Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 27, 2018.

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This would be great piled onto a platter and placed on the table for everyone to help themselves! Lightly toast your almonds for even more flavour.

Ingredients

Preheat oven to 220oC. Line an oven tray with baking paper. Heat a drizzle of oil in a medium pot on medium heat. Add bulgur, first measure of Argentine spice mix and salt to pot and cook, stirring for about 1 minute until fragrant.
Add stock/water and bring to the boil with the lid on. As soon as it boils, remove from heat. Stir, cover and leave to soak for about 15 minutes, until grains are tender.
While bulgur cooks, cut carrot and courgette lengthways 1cm and any larger stems of broccolini in half lengthways. Season and toss on prepared tray with a drizzle of oil, and roast for about 15 minutes until tender.
Pat lamb dry, season and sprinkle with second measure of Argentine spice mix. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest before slicing thinly against the grain.
Fluff up cooked bulgur with a fork, stir through lemon juice and season to taste. Pick mint leaves.
To serve, divide bulgur between plates and top with veggies and slices of lamb. Crumble over feta and top with a dollop of chimichurri mayonnaise and a sprinkle of almonds and mint.