Step 1

To make the chermoula paste, place the coriander, onion, green and red chilli, garlic, lemon juice, oil, cumin and turmeric in the bowl of a food processor and process until smooth.

Step 2

Place lamb in a large glass or ceramic dish. Brush with the chermoula paste. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Step 3

Meanwhile, cook the lentils in a large saucepan of boiling water for 15 minutes or until tender. Drain. Refresh under cold running water. Place in a large glass or ceramic bowl. Add the tomato and parsley, and gently toss to combine. Cover with plastic wrap and place in the fridge until required.

Step 4

Preheat oven to 190°C. Heat a large non-stick frying pan over medium-high heat. Add lamb, fat-side down, and cook for 2 minutes. Turn and cook for a further 2 minutes or until brown all over. Transfer to a roasting pan. Cook in preheated oven for 15 minutes for medium-rare or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest.

Step 5

Add the lemon juice, olive oil and garlic to the lentil mixture, and gently stir until well combined. Taste and season with salt.

Step 6

Serve lamb racks with spinach leaves, lentil salad and lemon wedges.