250 g | 9 oz | 1 1/2 cups bulgur wheat
400 ml | 14 fl oz | 1 2/3 cups boiling water
2 New Zealand Spring Lamb Loin fillets, ~10 oz each, trimmed of silver skin
2 tbsp olive oil
300 g | 11 oz | 2 cups pitted green olives, in brine, drained
1 small bunch rosemary, leaves stripped
1 small bunch parsley, leaves only, finely chopped
1 small bunch mint, leaves only, chopped
freshly ground black pepper
- Preheat oven to 200°C (180° fan) | 400F | gas 6.
- Place bulgur wheat in a heatproof bowl. Cover with boiling water, stir once, and then cover the bowl with plastic wrap. Let sit for 30 minutes until bulgur wheat is tender and has absorbed the water.
- In the meantime, generously season lamb fillets with salt and pepper. Heat olive oil in an ovenproof pan set over a moderate heat until hot.
- Sear lamb fillets in the pan until golden all over, making sure to sear the ends well. Remove from the pan.
- Pulse together olives, rosemary and 0.25 tsp pepper in a food processor until the olives are evenly chopped but still textured.
- Arrange lamb fillets back in the pan and pack the olive mixture onto them in an even layer.
- Roast for 6-10 minutes until the thickest part of the fillets registers at least 63°C | 145F on a meat thermometer.
- Remove from oven and let rest for at least 10 minutes, covered with aluminum foil.
- When ready, fluff bulgur wheat with a fork to separate the grains. Season to taste with salt and pepper.
- Divide between plates and sprinkle with chopped parsley and mint. Cut lamb into thick slices and fan out next to the bulgur wheat before serving.