In a pestle and mortar, pound all the dry ingredients until they are a coarse powder.
Rub the lamb chops with the mixture, then grill on a hot griddle pan for three minutes on each side. Reserve a small amount of the powder.
Skin the pepper and slice it finely. Chop the olives into small pieces and finely chop all the herbs.
Mix all the ingredients with the bulgar wheat and liberally douse it with lemon juice and olive oil. Season to taste.
Pile the salad in the middle of the plate then lean the spiced chops against it.
Dribble some good olive oil around the plate and garnish with a little of the spice mix.
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