A day or a few hours before cooking, prep the marinade. Add all the ingredients to a blender or food processor, pulse until chopped, and then add to a zip-lock with the lamb to sit overnight. Add more olive oil as needed to coat the lamb. If lemon isn’t handy, it’s possible to use 1 tablespoon of apple cider vinegar instead.
To prep the mint Chimichurri, add all ingredients to a food processor or pulse in a blender. We like to use mint, instead of just parsley, to give the sauce an extra bit of sweetness and a boldly fresh flavor.
Create the yogurt sauce by mixing together the cumin and yogurt, and thin with lemon juice and water as needed. It’s best to have it take on the consistency of a thick paint, as it will be used as both a garnish and dipping sauce later on.
After marinating the lamb, cook just before serving in a large pan on medium-high heat for about three minutes per side. The idea is to pan-fry, so the lamb has a crispy finish but remains juicy and tender on the inside.
Using a wide pastry brush, paint the prepped cumin yogurt sauce along the perimeter of a large circular serving dish. This simple brushstroke of white will give the plate an elevated look. Then create a bed of green on top using the watercress or spring greens, this layer will create dimension and a dynamic pop of color. Add the lamb on top of the greens and drizzle with the mint Chimichurri. Garnish the dish with edible flowers of the season, this will add a touch of something fresh and be visually unexpected. Serve the extra sauces on the side, so guests can add more flavor to taste.
Notes On Styling
Add dimension when serving meat by creating layers, painting sauces, and adding in something fresh and unexpected—like edible flowers.