This is basically a Middle Eastern lamb tartare and, just as with steak tartare or carpaccio, the lamb needs to be as fresh as possible. I like to serve it as a starter with a minty salsa or as pre-dinner snacks on little pieces of lightly toasted Moroccan flatbread. A few delicious salted Cambodian Kampot peppercorns on top (something I tried recently from stonygroves.co.uk) are a nice touch. Timings Prep time: 15 minutes  Cook time: 5 minutes (if serving with flatbreads) Serves 4 as a snack or starter Ingredients 4 tbsp finely chopped parsley 2 tbsp finely chopped mint 1 medium red or green chilli, finely chopped, seeds and all 3 tbsp olive oil 1 lemon 400g fresh lamb fillet from the best end or rump, trimmed of sinew and finely chopped 6 spring onions, finely chopped 1 tsp smoked or unsmoked paprika 1 tsp ground cumin 30g bulgur wheat, pre-soaked in boiling water for an hour, then drained To serve flatbreads (optional) about 20 salted Kampot peppercorns (optional) Method Mix together 1 tsp each …