Lamb:

• Marinate the lamb in the olive oil, herbs, salt and pepper 20 minutes before cooking.
• When ready to cook, heat oil in a deep frying pan. Place the lamb fat side down to render the fat for 4 minutes on a medium heat.
• Once the fat has crisped up nicely cook for 4 minutes on once side and flip and cook for a further 3 minutes on the other side.
• Remove from heat and leave to rest.

Roast Cauliflower Salad:

• Toss the chopped cauliflower, cauliflower leaves and onion in olive oil, salt, pepper and cumin and roast on a baking tray in the oven at 180℃ for 25 minutes. if the cauliflower is still to al dente cook for a further 5 mins.
• Remove from the baking tray and place into a large mixing bowl. Add the parsley, mint, tarragon, toasted pistachios and pomegranate seeds and lightly toss until well mixed and its ready to serve.