Preheat oven to 220°C (200°C fan) mark 7. In a large shallow roasting tin, toss courgettes, peppers, onion, tomatoes and thyme in 2tbsp of the oil. Season well. Roast for 25min (tossing midway through), until vegetables are tender and beginning to char.
Step 2
Meanwhile, in a large pan, bring bulgur wheat and 1.1 litre (2 pint) water to boil, then cover and simmer 15min. Drain and leave to steam dry for a few min.
Step 3
In a large bowl, mix dressing ingredients. Add cooked veg (reserving tin) and bulgur wheat. Mix and check seasoning. Set aside.
Step 4
Brush lamb with remaining 1tbsp oil and sprinkle over zatar. Arrange in reserved tin and roast in oven for 4-8min per side (depending on how well done you like your lamb). Serve with the bulgur salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
