Preheat the oven to 180°C.
Toast coriander seeds, cumin seeds, and peppercorns for 2 minutes then crush with salt and harissa.
Score the lamb skin and rub the spiced paste over the meat.
Sear the lamb racks in a hot frying pan until sealed.
Roast the lamb in a tin for 15 minutes.
Rest the lamb in a warm place for 10 minutes.
Boil bulgar wheat for 5 minutes then mix with lemon juice and 28 ml of extra virgin olive oil.
Sauté diced aubergine in light olive oil for 10 minutes until crispy and drain on paper.
Stir the cooked aubergine into the bulgar wheat.
Mix in tomatoes and herbs, drizzle with remaining oil, and serve with sliced lamb.