1.To make chilli tabbouleh, chop tomatoes finely, retaining as much of the juice as possible. Place tomato and juice on top of burghul in small bowl, cover; refrigerate at least 2 hours or until burghul softens. Combine tomato burghul mixture in large bowl with remaining ingredients; toss gently to combine.
2.Preheat oven to 180°C (160°C fan-forced).
3.Combine sumac, sesame seeds, marjoram, paprika, thyme and oil in large bowl. Add lamb; turn lamb to coat in za’atar rub.
4.Place lamb on oiled wire rack in large shallow baking dish. Roast, uncovered, about 25 minutes or until cooked as desired. Cover lamb, stand 5 minutes; slice lamb thinly. Serve lamb with tabbouleh.
Za’atar, a blend of roasted dry spices, is easy to make, but a prepared mix of sesame seeds, marjoram, thyme and sumac can be purchased in Middle-Eastern food shops and delicatessens. Try it sprinkled on your morning toast that’s been spread with softened feta cheese or ricotta.