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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.