Spice-crusted Lamb Salad

First up, make the spice mix. Roughly crush the fennel, cumin and coriander seeds alongside the chilli flakes in a pestle and mortar and generously season with sea salt.

Add the lamb to a bowl and dust liberally with about half of the spice mix, scatter over the chopped garlic, and 2 tbsp of the olive oil and the lemon zest. Gently toss to cover the lamb and leave aside

For your salad, in a large bowl, add the garlic, red wine vinegar, olive oil, season with salt and pepper and mix well. Add in the red onion along with the white beans and puy lentils. Toss well.

Into another bowl, add tomatoes, sprigs of thyme and drizzle with olive oil and season with salt and pepper.

Heat a pan over a high heat. Once it reaches a high temperature, sear the lamb on each side for 2-3 mins. Remove and leave to rest.

To the hot pan, add lemon juice, about 3 tbsp of olive oil, the remainder of your spice mixture and stir well, allowing to cook for a moment. Take off heat and spoon 3-4 tablespoons over the tomatoes.

Thinly slice the lamb steaks and add back into the spiced oil mixture in the pan, allowing to fully coat & absorb the oil.

Put the tomatoes and beans on a serving platter and add the lamb on top.

Garnish with fresh basil leaves and a final drizzle of olive oil.