First of all pre-heat your oven, setting it to 200 degree centigrade (C°).
Now, take a medium saucepan and place 150 g of bulgur wheat in it. Pour in water so the bulgur wheat is soaked in it. Place it on a stove over medium heat and wait until it starts boiling. Cook it for 15 to 20 minutes or until soft and fluffy. Remove the saucepan from heat and drain the mixture carefully and set it aside to cool.
Meanwhile, place the lamb fillet in a large mixing bowl and season it with some salt and ground black pepper and set aside to marinate.
Grab an ovenproof pan and set it on a stove over moderate heat. Pour in some olive oil and wait until warm.
Once the oil is warm, place the coated lamb fillet in it and fry it for a few minutes until light brown, changing the sides time to time.
Add in about 20g of pure butter towards the end of frying in order to give flavor to the meat without burning.
Now, remove the pan from heat and shift it to the pre-heated oven and cook if for 5 to 6 more minutes or until baked well.
Take out the lamb from the oven and squeeze fresh lemon juice all over it. Now, set the meat aside for five minutes at least to marinate well.
In the meantime, take a medium serving bowl and place the finely sliced cucumber, chili and chopped mint in it. Add in coriander and spring onions and the boiled bulgur wheat.
Season the wheat-mixture with salt and pepper and toss well until thoroughly mixed.
Pick a sharp knife and slice the lamb fillet. Place the lamb slices on a plate and set it along the bulgur wheat salad. Accompany by the some fresh lemon wedges. Serve.