Heat your oven to 200°C/Fan 180°C/Gas 6. Trim and quarter the carrots (no need to peel them). Peel and chop the onion into quarters. Tumble onto a large baking tray. Drizzle with ½ tbsp oil. Season. Slide
into the oven and set a timer for 15 mins.
Crush 1 tsp coriander seeds in a pestle and mortar (or use the bottom of a jam jar). Tip into a large bowl. Whisk in 2 tbsp each of honey and red wine vinegar. Add 1 tsp dried oregano and season. Add the lamb chops to the bowl and turn a few times to coat.
When the carrots and onions have baked for 15 mins, the lamb chops to the tray. Drizzle any excess marinade from the bowl over the lamb and veg. Roast for 15 more mins.
While the lamb and veg are cooking, tip the bulgar wheat into a large pan. Cover with 300 ml boiling water, pop on a lid and bring to a simmer. Cook for 5-10 mins till the bulgar is tender.
Roughly chop the rocket and parsley leaves.
Check the lamb is cooked to your liking by inserting a sharp knife into the thickest part of a chop to see how pink it is. Cook for 5-8 mins longer if you like it less pink.
Add the carrots and onions to the bulgar wheat with most of the rocket and parsley. Pile onto 2 plates. Top with a couple of lamb chops each and scatter over the remaining rocket and parsley to serve.