Preheat the oven to 200ºC/400ºF/gas 6. Light the barbecue, preparing a hot and cool side.
Trim and halve the carrots lengthways, then peel and halve the onions. Place into a snug-fitting roasting tray and toss with a good pinch of sea salt, black pepper and a lug of olive oil.
Tightly cover the tray with tin foil, then roast for 30 minutes, or until cooked through, but not golden.
In a pestle and mortar, bash the dried chilli, coriander seeds, oregano (you can use normal oregano if you can't find the flowering kind), 4 bay leaves, and a good pinch of salt and pepper to a fine powder.
Rub the spice mixture all over the lamb chops, then put aside.
Cook the bulgar wheat according to packet instructions, then drain and cool.
When the time's up on the veg, remove and discard the foil. Add the remaining bay, runny honey, a good lug of white wine vinegar, the juice of half an orange, and the pistachios. Return to the oven and roast for a further 30 minutes, or until golden and sticky.
Meanwhile, drizzle some olive oil over the chops and place on the barbecue, positioning them so the meaty part of the chop is on the cool side and the thinner bone on the hotter side. Grill for around 15 minutes, or until cooked through and gnarly, turning regularly (be careful as the fat may spit).
Finely grate the lemon zest over the bulgur, then squeeze in half the juice. Add a good lug of extra virgin olive oil, season well and mix together.
Spoon the bulgar onto a serving platter, layer over half the roasted carrots and onions, then place the sizzling lamb chops on top. Add the remaining veg, golden pistachios and any lovely juices from the tray, then serve with dollops of yoghurt, crumbled feta and finely chopped parsley leaves – delicious!