Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel the onion and thinly slice it. Pick the mint leaves off their stalks and shred them. Peel and finely chop or grate the garlic. Quarter the cherry tomatoes. Slide the onion, mint, garlic and tomatoes into a mixing bowl. Grate in the lemon zest and squeeze in half of the juice. Swirl in 1 tbsp oil and add a pinch of salt and pepper. Stir well. Set aside while you prepare the rest of the recipe.

Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 300ml boiling water. Swirl with a fork, pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgar wheat will soak up the water and become tender.

Sprinkle the lamb chops with a good pinch of salt and pepper. Pour 1 tbsp oil into a large frying pan and warm to a high heat for 2-3 mins. When the pan is smoking hot, add the lamb and fry for 2 mins on each side, till browned. Transfer the lamb chops to a baking tray. Brush the lamb with 1 tbsp wholegrain mustard, then scatter over 2 tsp cumin seeds and 1 tsp caraway seeds. Press the spices into the lamb to coat it. Slide the lamb into the oven and roast for 6-8 mins till cooked to your liking. Transfer the cooked lamb to a warm plate or board and leave to rest for 5 mins before serving.

While the lamb cooks, roughly chop the rocket leaves. Drain any excess water off the bulgar wheat and fluff with a fork, then tip in the rocket. Squeeze in the juice from the remaining lemon half and add a pinch of salt. Stir well.

Divide the bulgar wheat between plates and top with the tomato and onion salad. Add the lamb chops and serve.