Spiced lamb with samphire and sumac salad

Method

1. Combine all the ingredients for the marinade in a large roasting dish. Add the lamb and coat. Cover with cling film and marinate in the fridge for at least 6 hours or overnight.
2. To make the salad, combine the samphire, red onion, sumac, parsley and cauliflower in a large bowl with a little salt, then set aside while you cook the lamb.
3. Heat a griddle pan until smoking. Wipe off any excess marinade from the lamb, then coat in a little more olive oil and salt. Griddle for 3-4 minutes on each side until the outside is golden and the inside is pink. Rest on a warm plate for at least 10 minutes. Cut into 1cm thick slices.
4. Dress the salad with the 2 tbsp oil and lemon juice, pile onto a platter with the lamb and serve.