Pre-heat a frypan and brush the steaks with olive oil. Cook lamb over high heat for 4-5 minutes on each side or until cooked to your liking. Remove from heat and allow to rest, loosely covered with aluminium foil.
For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour. Drain and place in cold water.
Dice all vegetables and place in a bowl. Add lentils and chopped parsley and mint.
Season with cumin, pepper, lemon zest and juice. Stir to combine.