Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat.

Lamb

Make a cut in the side of each lamb rump to make a pocket. Mix together the spinach and feta and season. Fill into each lamb rump and skewer to hold mixture in place, if necessary.

Heat a large frying pan over medium-high heat. Place lamb fat-side-down in the hot pan and brown. Turn and brown the other side.

Remove hot tray from the oven and place in the lamb fat-side-up. Return to the oven and cook for 12-15 minutes for pink lamb. Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.

Hollandaise sauce

Melt the butter and allow to cool a little. Place the vinegar, peppercorns and a dash of water in a small saucepan and reduce to 1 tablespoon. Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water. Strain in the 1 tablespoon of reduced liquid (to remove peppercorns). Whisk until thick and foamy, then whisk in the butter a little at a time until you have a thick creamy sauce. Add lemon juice to taste and season.

To serve

Serve lamb with seasonal greens (asparagus is great while still in season), and hollandaise sauce. Top with freshly cuts herbs. Boiled new season’s potatoes are delicious too.

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Pre-heat a frypan and brush the steaks with olive oil. Cook on one side until moisture appears, then turn and cook the other side. Test the ‘degree of doneness’ by touching the meat – it will feel springy for medium and very firm for well done. Remove from heat and allow to rest, loosely covered with aluminium foil.

For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour. Drain and place in cold water.

Dice all vegetables and place in a bowl. Add lentils and chopped parsley and mint.

Season with cumin, pepper, lemon zest and juice. Stir to combine.

To Serve

Serve this dish with grilled lime.

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Preheat the oven to 190°C. Heat a roasting dish in the oven.

Lamb

Heat a frying pan over medium-high heat. Rub lamb rumps with a little oil and the cumin. Season and place in the hot pan and brown on both sides. Transfer lamb to the hot roasting dish in the oven and cook for 10 minutes for pink lamb. Remove from the oven, sprinkle with salt and cover loosely with foil and a clean tea towel and leave to rest for 10 minutes.

Dressing

Finely grate the zest of the lemon, cover and set aside. Juice the lemon and place in a screw top jar with the garlic and olive oil. Season and shake well.

Quinoa salad

Place the quinoa in a heavy-based saucepan and pour in 2 cups cold water. Place on the heat, cover and bring to the boil. Reduce the heat and simmer for 18-20 minutes until all the liquid is absorbed and the quinoa is light and fluffy.

To serve

Drain the red onion and pat dry with kitchen paper. Place in a large bowl and stir through the sumac. Add the quinoa and drizzle in the dressing. Mix with a fork, to keep the quinoa light and fluffy and add the cucumber, radishes, capsicum, watercress or spinach and mint leaves.

Place quinoa salad in 4 shallow serving bowls. Slice the lamb across the grain into thin slices and divide between the bowls. Drizzle with pomegranate molasses, if using and sprinkle over reserved lemon zest.

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Method

Pre-heat oven to 180ºC. Season the lamb rumps with salt and freshly ground pepper. Seal the lamb rumps in a hot heavy based pan. Place in a roasting dish. Place the lamb in the preheated oven and roast until medium rare (approximately 15 minutes).

Once cooked, rest in a warm place for 6-8 minutes.

For the Tabbouli

Place the cracked wheat in a microwavable bowl and just cover with boiling water. Set aside until all the water has been absorbed. Meanwhile place the garlic, olive oil, mint leaves, parsley, lemon zest and juice and spring onions in a bowl. Season generously with sea salt and freshly ground black pepper and mix well. Once the cracked wheat has absorbed all the water use a fork to break it up and carefully add the chopped tomatoes and oil mixture. Check the seasoning and adjust if required.

For the Tuile

Place the cheeses and flour into a food processor and process until the mixture resembles fine breadcrumbs. Place a round pastry cutter, approximately 5cm, on a baking paper covered oven tray and fill with 1½ tsp of the cheese mixture. Carefully remove the cutter and repeat with the remaining mixture allowing 8-10 rounds per tray. Bake the rounds in a moderate oven (160°C) for about 5 minutes or until they are lightly browned. Slide a metal spatula underneath each of the tuile and lift into a small ramekin dish, pressing it into the dish as you do so. The ramekin needs to be small enough for the tuile to cover the sides producing a basket shape when pressed. Leave to cool and become firm.

For the Mint and Cashew Nut Pesto

Blend all the ingredients in a food processor until the mixture resembles a coarse paste. Note: This makes approximately 1 litre which can be stored in the fridge for a good length of time.

To serve

Fill each tuile with tabbouli. Place a slice of lamb on top of the tabbouli. Top with half a teaspoon of pesto.

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