Season lamb with cumin seeds and salt.
Sear and colour in a hot pan.
Transfer to an oven tray and roast in a moderately hot oven for 10 minutes or until just medium rare.
Allow to rest for at least 10 minutes.
Meanwhile, heat a small pot with the olive oil, and sauté the sliced Spanish onion until beginning to soften.
Add the vinegar and olives and remove from the heat.
Add the herbs, tomatoes and a little salt and stir gently to combine.
When lamb has rested (ten minutes) carve into cutlets and arrange on a platter.
To serve arrange half the salad over a platter, top with salad and then more salad.
Serve warm but great at any temp.
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