Pesto Lamb with Bulgur
Rinse lamb fillet under cold water and pat dry with paper towels. Mix honey and pesto together and brush over lamb fillets. Bake lamb in a preheated oven at 220°C (approximately 425°F) for about 40 minutes.
For the bulgur, place bulgur with 300 ml (approximately 1 1/4 cups) boiling water in a pot, stir briefly with a fork, and let soak covered for 30 minutes.
Toast pine nuts in a dry pan until golden brown, remove from pan and cool. Trim carrots and celery, peel if required, rinse and chop. Rinse bell peppers, cut in half, remove seeds and ribs and chop. Heat butter in a pot and saute carrots, celery, bell peppers and corn for 5 minutes.
Mix vegetables and bulgur and add to oven with lamb fillets 6 minutes before end of cooking. To serve, cut lamb fillets into thin slices, place bulgur and vegetables on plates and serve sprinkled with pine nuts. Garnish with basil leaves.