Ingredients

30 lambcutlets,frenchtrimmed

Marinade

60g groundcumin,freshlyground

60g smokedpaprika(barts)

40g oregano,finelychopped

12g rosemary,finelychopped

40g garlicpowder

12gShicimipepper

80gSyrianchilipaste

12g groundcorianderseed

12g groundginger

12g groundcinamon

80g softbrownsugar

20gMaldenseasalt

4g turmericpowder

360mlExtravirginoliveoil

120ml freshlysqueezedlemonjuice

Pickled vegetables

30 babycarrots

20 babyonions

10Lebanesecucumber

20 blackolives

1x30cmKonbu

150g castersugar

20g salt

20 blackpeppercorns

20each corianderseeds

1litre water

200g salt

500ml ricevinegar

Garnish

Assortedcressesandherbs

300g mintlabnah

Method

Mix the water and the 200g of salt and soak the carrot batons and baby onions for 30 minutes. Remove from the salted water and refresh under cold running water for about 15 minutes, and discard the salted water.

Bring another litre of water, table salt, vinegar, konbu, coriander seeds and the pepper corns to a simmer, till the sugar has dissolved, remove from the heat and allow to cool.

Marinate the Lebanese cucumber, baby onions, olives and carrot batons in the pickling liquid for at least 72 hours.

Finely chop the fresh herbs and then add, along with the rest of the ingredients, to the robot chef, blend to a paste, and check the seasoning.

Trim and clean the lamb cutlets, marinade for 18 hours.

Make the labneh with freshly chopped mint and coriander.

Wipe off all the marinade from the lamb cutlets, grill the cutlets and serve with some mixed pickle, the mint and coriander labnah.