A flavorful and vibrant dish where tender harissa-spiced lamb meets nutty bulgur, a creamy feta mash, and a zesty yoghurt drizzle. This complete meal delivers bold flavors and a satisfying combination of textures, perfect for an elevated dinner at home. Each bite brings together the smoky spice of seared lamb, the earthy graininess of bulgur brightened with lemon, and a soft vegetal mash balanced with salty feta. It’s a plate full of character—colorful, comforting, and utterly satisfying.
Ingredient Breakdown
At the heart of this dish are the lamb rump steaks, which are briefly marinated in olive oil and harissa spice mix. The harissa brings complexity with its smoky, chili-laced notes that cling beautifully to the meat. Cooking the lamb to a juicy medium and resting it properly ensures it remains succulent and flavorful.
The bulgur wheat, quick to prepare, soaks up boiling water until tender and fluffy. It’s transformed with freshly grated carrot for subtle sweetness and tossed with lemon juice and an extra touch of harissa for heat. The result is a light yet aromatic base that complements the richness of the lamb.
Broccoli and peas are blanched until just tender, then mashed with crumbled feta into a rustic, herb-flecked mixture. It’s creamy, vegetal, and sharp with pockets of salty cheese—an unexpected yet perfect counterpoint to the grain and protein.
Tying everything together is a silky lemon yoghurt, subtly sweetened with honey and laced with fresh zest. Its brightness cools the heat of the harissa and adds a refreshing finish. Chopped coriander scattered on top lends a final burst of freshness and visual appeal.
Step-by-Step Preparation Guide
Start with the lamb. Pat the rump steaks dry to ensure a proper sear. Toss them in a bowl with harissa spice, olive oil, salt, and freshly ground black pepper. Letting the lamb sit while you prep the rest allows the flavors to permeate the meat and creates a more cohesive final bite.
For the bulgur, place the grains and salt in a heatproof bowl and pour over boiling water until submerged. Cover and let stand undisturbed while the grains soften. During this time, grate the carrot finely so it integrates well once added. Once the bulgur is tender, drain it thoroughly and mix it with the carrot, lemon juice, and a second hit of harissa spice. Fluff it with a fork for lightness and season as needed.
Meanwhile, heat a frying pan over medium-high heat. Add a drizzle of oil and cook the lamb steaks for about 3 minutes on each side. Adjust timing based on thickness and desired doneness. Let the meat rest under foil for at least 5 minutes before slicing across the grain for tenderness.
While the lamb cooks, break the broccoli into small florets and blanch it in a pot of salted boiling water for 3 minutes. Add peas and cook 2 more minutes, until both are bright green and fork-tender. Drain well and return to the pot. Add crumbled feta and mash everything together—just enough to bring the mix together while leaving some texture. Taste and season as needed.
To prepare the lemon yoghurt, combine yoghurt with zest, honey, and a pinch of salt. Whisk until smooth and creamy. This simple sauce adds a cooling, citrusy contrast that lifts the entire dish.
To plate, start with a base of fluffy bulgur. Spoon over the broccoli-feta mash, then fan out thick slices of harissa lamb. Drizzle with lemon yoghurt and finish with a sprinkle of freshly chopped coriander.
Recipe Tips & Frequently Asked Questions
Best lamb cuts to use for quick cooking:
Rump steaks or loin chops are ideal. They sear quickly while staying juicy and are tender enough for a brief marinade.
How to avoid overcooking bulgur and vegetables:
Stick to the soaking method for bulgur and blanch vegetables just until tender. Drain immediately to stop cooking and preserve color and texture.
Balancing spice with dairy and lemon:
The yoghurt sauce is key. Its creamy tang rounds out the heat from harissa, while lemon adds sharpness that brightens the entire dish.
Meal prep suggestions to save time on busy days:
Pre-marinate the lamb, soak and drain the bulgur ahead, and pre-cook the broccoli-pea mash. All components reheat well and assemble easily.
Can I make this recipe with a different cut of lamb?
Yes, loin chops or even lamb leg steaks work well. Adjust cooking time to suit the cut.
How far in advance can I prep the components?
Each component can be made up to a day in advance and stored separately in the fridge. Assemble and reheat gently when ready to serve.
Is there a substitute for harissa spice mix?
Try a combination of smoked paprika, cumin, coriander, garlic powder, and a pinch of cayenne.
Can I serve this dish cold or at room temperature?
Absolutely. It works beautifully as a composed lunch bowl or picnic-style plate, especially in warmer weather.
What to Serve With This Recipe
Warm pita or flatbread is an excellent companion—ideal for scooping up the yoghurt and catching the juices from the lamb. A glass of chilled Sauvignon Blanc or iced mint tea pairs wonderfully, cutting through the richness while enhancing the meal’s aromatic profile.
For a starter, roasted cherry tomatoes tossed in olive oil and za’atar add depth and sweetness, or go for a creamy, spiced hummus with a drizzle of olive oil and sumac. If you’re looking for a pop of acidity, a side of quick pickled onions or cucumbers adds brightness and crunch, rounding out the meal with balance.
Creative Variations
This recipe is endlessly adaptable. Swap the lamb for grilled chicken thighs, which take on the harissa spice just as beautifully. For a vegetarian twist, use thick slices of halloumi, pan-seared until golden and crisp.
Add pomegranate seeds over the finished dish for bursts of sweetness and color, or swap out the bulgur for couscous or quinoa depending on your pantry staples. Stir chopped fresh mint into the lemon yoghurt for an herbaceous, cooling lift that pairs especially well with grilled proteins.
A bold, well-balanced dish that feels both comforting and refined. With each element contributing something unique, this recipe is a celebration of color, texture, and spice—all ready to serve in under an hour. Whether plated up for a casual dinner or served at a weekend gathering, it’s a dish that delivers warmth, vibrance, and satisfaction in every forkful.
Ingredients
Harissa Lamb
1 tsp olive oil
300g lamb rump steaks (at room temperature)
1 tsp harissa spice mix
Bulgur
½ tsp harissa spice mix
½ carrot
Juice of ½ lemon (zest first)
¾ cup bulgur wheat
½ tsp salt
Broccoli and Feta
125g frozen peas
50g feta cheese
½ broccoli
Lemon Yoghurt
½ tsp honey
1 pottle yoghurt
Zest of ½–1 lemon
To Serve
2 Tbsp coriander
Instructions
Fill a medium saucepan with water, season generously with salt, and bring to a rolling boil. Simultaneously, boil a full kettle of water. While the water heats, pat the lamb rump steaks dry using paper towels and place them in a mixing bowl. Add the harissa spice mix and olive oil, then season with salt and freshly ground black pepper. Massage the spices into the lamb until thoroughly coated, and set aside to marinate briefly.
Place the bulgur wheat and salt into a heatproof bowl. Pour the freshly boiled water from the kettle over the grains, ensuring they’re fully submerged. Cover the bowl with a lid or plate and allow the bulgur to soak for 15 to 18 minutes until the grains become tender and fluffy. Meanwhile, grate the carrot finely. Once the bulgur is ready, drain it thoroughly and return it to the bowl. Stir through the grated carrot, lemon juice, and a second measure of harissa spice. Season with salt and pepper to taste, and fluff gently with a fork.
As the bulgur finishes absorbing, heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the lamb steaks and cook for approximately 3 minutes on each side for a medium finish—adjust cooking time based on the thickness of your steaks and preferred doneness. Once done, remove from the heat and rest the lamb, loosely covered with foil, for at least 5 minutes. Slice thickly across the grain for maximum tenderness.
While the lamb cooks, trim the broccoli into small, bite-sized florets. Blanch them in the pot of boiling water for around 3 minutes until just tender. Toss in the frozen peas and cook for another 2 minutes until everything is bright green and softened. Drain the vegetables well, return them to the pot, and add the crumbled feta. Use a fork or potato masher to lightly mash the broccoli, peas, and feta together, forming a rustic, textured mixture. Season to taste.
In a small bowl, combine the lemon zest, yoghurt, and honey. Whisk until smooth and creamy, then season with a pinch of salt to balance the sweetness. Finely chop the fresh coriander leaves.
To assemble the dish, spoon generous portions of bulgur onto each plate, followed by a heap of the mashed broccoli and feta. Arrange the sliced harissa lamb on top, drizzle with the lemon yoghurt sauce, and scatter the coriander over the dish just before serving.
Lamb Chops with Bulgur and Broccoli Recipe
Ingredients
Harissa Lamb
- 1 tsp olive oil
- 300 g lamb rump steaks at room temperature
- 1 tsp harissa spice mix
Bulgur
- ½ tsp harissa spice mix
- ½ carrot
- Juice of ½ lemon zest first
- ¾ cup bulgur wheat
- ½ tsp salt
Broccoli and Feta
- 125 g frozen peas
- 50 g feta cheese
- ½ broccoli
Lemon Yoghurt
- ½ tsp honey
- 1 pottle yoghurt
- Zest of ½–1 lemon
To Serve
- 2 Tbsp coriander
Instructions
- Fill a medium saucepan with water, season generously with salt, and bring to a rolling boil. Simultaneously, boil a full kettle of water. While the water heats, pat the lamb rump steaks dry using paper towels and place them in a mixing bowl. Add the harissa spice mix and olive oil, then season with salt and freshly ground black pepper. Massage the spices into the lamb until thoroughly coated, and set aside to marinate briefly.
- Place the bulgur wheat and salt into a heatproof bowl. Pour the freshly boiled water from the kettle over the grains, ensuring they’re fully submerged. Cover the bowl with a lid or plate and allow the bulgur to soak for 15 to 18 minutes until the grains become tender and fluffy. Meanwhile, grate the carrot finely. Once the bulgur is ready, drain it thoroughly and return it to the bowl. Stir through the grated carrot, lemon juice, and a second measure of harissa spice. Season with salt and pepper to taste, and fluff gently with a fork.
- As the bulgur finishes absorbing, heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the lamb steaks and cook for approximately 3 minutes on each side for a medium finish—adjust cooking time based on the thickness of your steaks and preferred doneness. Once done, remove from the heat and rest the lamb, loosely covered with foil, for at least 5 minutes. Slice thickly across the grain for maximum tenderness.
- While the lamb cooks, trim the broccoli into small, bite-sized florets. Blanch them in the pot of boiling water for around 3 minutes until just tender. Toss in the frozen peas and cook for another 2 minutes until everything is bright green and softened. Drain the vegetables well, return them to the pot, and add the crumbled feta. Use a fork or potato masher to lightly mash the broccoli, peas, and feta together, forming a rustic, textured mixture. Season to taste.
- In a small bowl, combine the lemon zest, yoghurt, and honey. Whisk until smooth and creamy, then season with a pinch of salt to balance the sweetness. Finely chop the fresh coriander leaves.
- To assemble the dish, spoon generous portions of bulgur onto each plate, followed by a heap of the mashed broccoli and feta. Arrange the sliced harissa lamb on top, drizzle with the lemon yoghurt sauce, and scatter the coriander over the dish just before serving.
