Lamb with fennel, salsa verde and preserved lemon

Step 1

For salsa verde, blend ingredients in a blender or food processor until a coarse paste and season to taste.

Step 2

Season lamb to taste and rub with oil. Heat a frying pan over high heat. Add lamb, reduce heat to medium-high, and fry, turning once, until cooked to your liking (3½ minutes a side for medium-rare). Rest for 10 minutes, then thinly slice.

Step 3

Spread yoghurt on a platter, top with lamb, fennel and spring onion, scatter with pistachio nuts, fennel fronds and sumac and drizzle with salsa verde to taste. Serve with remaining salsa verde on the side.