Step 1

Preheat the oven to 200°C.

Step 2

Place zest on a baking tray and cook for 15 minutes. Add cumin and cook for a further 5 minutes or until zest is dry and crisp. Cool slightly then crush in a mortar and pestle with chilli and 2 tablespoons each salt and black pepper until a powder. Combine half the mixture with oil. Coat lamb in marinade, cover and chill for 2-3 hours.

Step 3

For the salad, toss carrots with honey and 1/4 cup (60ml) oil. Arrange in a single layer on a foil-lined baking tray and cook for 15-20 minutes until tender. Heat jelly in a pan over medium heat with the citrus juice, stirring to dissolve the jelly. Simmer for 5-6 minutes until reduced by half. Remove from heat and cool, then whisk in cinnamon, parsley and remaining 2 tablespoons oil. When carrots are cool, toss with olives, radish, watercress, feta and dressing.

Step 4

Heat a non-stick frypan over high heat. Add lamb and cook, turning, until browned on all sides. Transfer to a baking tray and roast for 12-15 minutes for medium-rare. Cover loosely with foil and set aside to rest for 10 minutes.

Step 5

Meanwhile, combine mayonnaise and harissa in a bowl. Set aside.

Step 6

To serve, slice the lamb and serve with the harissa mayonnaise and carrot salad.