Step 1

Toast fennel, coriander and cardamom seeds in a dry frypan over medium heat, stirring, for 1 minute or until fragrant. Place in a food processor with the herbs, remaining spices, juice and yoghurt and process to a paste. Transfer the paste to a dish with the lamb and turn to coat well in the mixture. Cover with plastic wrap and marinate in the fridge for at least 4 hours, preferably overnight.

Step 2

Heat a chargrill pan or barbecue on medium-high heat. Add lamb and cook for 2 minutes each side until charred but still pink in the centre, or longer to your liking.

Step 3

Garnish the lamb with extra herbs and serve with the tomato and spinach salad.