Method

• 1.
  Place the lamb cutlets in a large dish with the garlic, anchovies and half the lemon zest and juice. Season well, then turn lamb to coat in the marinade. Cover and set aside for 15 minutes to marinate.
• 2.
  Meanwhile, place the burghul in a heatproof bowl and cover with 600ml boiling water. Cover with plastic wrap and stand for 20 minutes until the water is absorbed and burghul is tender.
• 3.
  Heat 2 tablespoons oil in a large frypan over medium-high heat. In 2-3 batches, cook lamb for 2-3 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate and rest, loosely covered with foil, while you cook the remaining lamb.
• 4.
  Drain any excess liquid from the burghul, stir in the onion, flaked almonds and herbs, then fluff up with a fork. Stir in the remaining olive oil, lemon zest and juice, then season the tabbouleh to taste.
• 5.
  Divide tabbouleh among 4 bowls and serve immediately with the lamb cutlets.