Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Make the tapenade

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6.

Peel and roughly chop the garlic.

Add the black olives, capers, chopped garlic (don't like raw garlic? Go easy!), 2 tbsp [4 tbsp] olive oil and a pinch of salt to a food processor and blitz until smooth – this is your tapenade. 

Seal the lamb

Pat the lamb rump dry with kitchen paper and season all over with a generous pinch of salt and pepper.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.

Once hot, add the lamb and cook for 4-5 minutes or until golden all over. 

Cook the bulgur wheat

While the lamb is cooking, add the bulgur wheat and sultanas to a pot with 250ml [500ml] cold water and bring to the boil over a high heat.

Once boiling, reduce the heat to low and cook, covered, for 15-18 minutes or until all the water is absorbed and the bulgur is tender with a slight bite.

Once cooked, remove from the heat and keep covered until serving.

Roast the lamb

Transfer the sealed lamb to a baking tray and put it in the oven for 20-25 minutes or until the lamb is pink and blushing.

Once the lamb is cooked, transfer it to a plate and set aside to rest in a warm place for 5 minutes.

Prep the ingredients

Meanwhile, chop the parsley finely, including the stalks.

Crumble the feta.

Cut the lemon[s] in half.

Make the courgette salad

Peel the courgette[s], then continue to peel lengths until you end up with a pile of courgette 'ribbons'.

Add the juice of 1/2 [1] lemon to a bowl with 1 tbsp [2 tbsp] olive oil and a pinch of salt. 

Add the courgette ribbons and stir it all together – this is your courgette salad. 

Finish the bulgur and slice the lamb

Once the bulgur is cooked, stir through the crumbled feta and chopped parsley and give everything a good mix up – this is your feta bulgur.

Slice the rested lamb finely.