Harissa lamb with bulgur, aubergine and tomato salad

Method

1. Mix fresh breadcrumbs with the olive oil, chopped fresh mint and chopped fresh parsley.
2. Smear the fat side of the lamb racks with the rose harissa, then press on the herby crumb mix.
3. Bake in a preheated oven at 220°C/fan200°C/gas 7 for 20 minutes.
4. Slice and serve with warm bulgur wheat mixed with chopped marinated aubergines and SunBlush tomatoes and a dish of Greek yogurt mixed with crushed garlic and chopped fresh parsley.