Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing

Method

1. Remove the lamb from the fridge about 30 minutes before cooking. Preheat the oven to 200°C/180°C fan/gas mark 6. Marinate the lamb while you are waiting.
2. Rub the lamb all over with 2 tbsp oil. Season the spice mix with salt and pepper, rub all over the lamb and set aside.
3. Heat 2 tbsp oil in a frying or skillet pan over a high heat. Brown the lamb all over, for about 2-3 minutes each side. Transfer to a small roasting dish and roast in the oven for a further 8-10 minutes.
4. Remove the lamb from the oven and set aside to rest for 10 minutes before slicing.
5. Meanwhile, wash the salad leaves and divide between the plates. Dry-fry the walnuts until golden then scatter them over the salad leaves, followed by pieces of goats’ cheese.
6. In a small processor, or bowl and hand-held whisk, place all but a few cherries (leaving some cherry halves to scatter over the salad). Add 2 tbsp water and blitz. Sieve the pulp into a bowl. Whisk through the oil and red wine vinegar and season to taste.
7. Slice the lamb and arrange over the salad. Drizzle with the cherry dressing.