• Preheat oven to 220/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Place lamb rump, fat-side down, in a large frying pan.
• Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
• Increase heat to high and sear lamb rump on all sides for 30 seconds.
• Meanwhile, in a small bowl, combine chermoula spice blend and a drizzle of olive oil.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. 

• Transfer lamb rump, fat-side up, to a lined oven tray. Spread spice mixture all over lamb using the back of a spoon.
• Roast for 15-20 minutes for medium or until cooked to your liking.
• Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests! 

• While lamb is resting, brush mini flourtortillas with olive oil and season with salt and pepper.
• Bake tortillas directly on a wire oven rack until slightly golden, 5-8 minutes.
• While tortillas are baking, thinly slice cucumber into rounds.
• Cut tomato into thin wedges. 

• Roughly chop or tear baked tortillas.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add cucumber, mixed salad leaves, tortilla pieces and toss to combine. Season to taste.
• Slice lamb rump. Divide fattoush-style salad between bowls. Top with chermoula lamb. Drizzle with golden goddess dressing to serve. Enjoy!