Preheat the oven to 180°C (160°C fan-forced).

For the zucchini salad, place the zucchini rounds on a baking tray, scatter with the garlic slices, drizzle with olive oil and sprinkle with the cumin and sea salt. Roast for 10 minutes, until zucchini is cooked through. Transfer to a bowl, splash another good drizzle of extra virgin olive oil on top and add a squeeze of lemon.

Meanwhile, in a small bowl, combine 2 tablespoons of the olive oil with all the dry spices except the salt and stir them into a paste. Rub the paste all over lamb and marinate for 10 minutes.

For the dressing, combine all the ingredients in a small bowl and whisk together.

Put a pan on medium heat and add 2 tablespoons of oil and sear the lamb for about two minutes on each side until the meat is browned all over.

Transfer the lamb to a roasting dish and season with sea salt. Cook in the oven for about 8 minutes, then remove and rest in a warm place for a further 8 minutes.

Take 4 large plates and spoon a quarter of the zucchini salad onto each plate. Place the lamb on a cutting board and cut each loin into 4 medallions and place these on top of the zucchini salad. You should have juice from the lamb on the plate it rested on; pour this into the dressing and mix well, then spoon over the lamb. Give a good grind of pepper and serve immediately.