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.
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