Sea-salt flakes and freshly ground black pepper, to season
12 French-trim lamb cutlets
¼ cup extra virgin olive oil
1 Tbsp preserved lemon, rind only
¼ bunch mint, leaves picked
½ tsp ground cumin
1 red onion, finely sliced
4 cloves garlic, minced
½ tsp fennel seeds
1 cup small mixed tomatoes
2 bunches English spinach
½ cup Greek-style yoghurt
2 Tbsp black olive tapenade Micro herbs, to garnish
Season cutlets then rub with 2 tsp of the oil. Put 2 Tbsp of remaining oil, preserved lemon, mint and cumin in a large bowl then puree with a stick blender.
Preheat chargrill or barbecue grill plate over a high heat. Cook cutlets, turning and basting with lemon mixture, until cooked to your liking.
Meanwhile, heat remaining oil in a large frying pan. Add onion, garlic and fennel seeds. Cook until just softened. Add tomatoes, spinach and cook until leaves wilt. Transfer mixture to a colander briefly to drain excess liquid.
Combine yoghurt and tapenade then spread on serving plates. Top with onion mixture and cutlets. To serve, garnish with micro herbs.