Lamb and Watermelon Salad

Directions

1. Remove the lamb from the fridge for 15 minutes. Pat dry with a paper towel.
2. Meanwhile, drain the chickpeas and add to a hot pan with a little olive oil. After 30 seconds add the paprika and continue to cook for a further 30 seconds. Set the chickpeas aside and allow to cook.
3. Combine the mint, watermelon, watercress and red onion. Mix well and add the chickpeas when they have cooled.
4. Heat a pan until it is very hot then add the lamb, pressing down firmly. Depending on the thickness of the lamb will depend on how to cook. If it’s 1cm thick, I cook for 60 seconds per side. This ensures the exterior is seared but the middle is still slightly pink. Let the lamb rest for 5 minutes.
5. Combine the ingredients for the sauce. Slice the lamb thinly.
6. In a hot pan, add the sauce and cook under high heat until it reduces. This should take a few minutes but will happen quickly.
7. When the sauce is reduced, coat the lamb slices. Dont add the lamb to the pan, otherwise it'll cook further.
8. Plate the salad and serve.