Fill your kettle and boil it. Tip the lamb into a bowl and set aside. Finely grate the lemon zest into a medium-sized heatproof bowl, and set aside. Squeeze the juice from half the lemon over the lamb. Peel and grate half the red onion and the garlic. Add to the lamb as well. Pick the rosemary leaves off their sprigs and finely chop them. Add to the lamb with a pinch of salt and pepper and 1 tbsp olive oil. Stir to mix and set aside for 10 mins to marinate.

While the lamb marinates, tip the bulgar wheat into the heatproof bowl with the lemon zest. Pour in 300ml boiling water and add a pinch of salt. Swirl a few times with a fork, then cover the bowl with a plate and set aside for 15 mins to soak.

Finely chop the remaining half of the red onion. Dice the mini cucumber. Quarter the cherry tomatoes. Roughly chop the pea shoots. Set all the chopped veg to one side in a mixing bowl.

Juice the remaining lemon half into a small bowl. Add 1 tbsp olive oil and a pinch of salt and pepper. Whisk together to make a dressing. Set aside.

Heat your grill to high. Line the grill pan with foil – or line a baking tray if you don’t have a grill pan.

Lift the lamb out of the marinade and spread it out on the foil-lined pan. Grill for 10–12 mins, turning after 5 mins, till the lamb is browned all over and cooked through.

While the lamb grills, give the bulgar wheat a stir and drain off any excess water. Stir it into the chopped veg and pour in the lemon dressing. Give a gentle stir to mix.

When the lamb is browned, take it out from underneath the grill. Heap the bulgar salad up on a couple of warm plates and top with the grilled lamb to serve.