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.