In a small bowl, mix the spice, lemon juice, parsley and olive oil until combined.
Place the lamb cutlets in a shallow dish and pour the marinade over them. Rub the mix into the meat so that the cutlets are well-coated and then marinate for 30 mins and up to 24 hours in the fridge.
To make the vinaigrette, wash the orange and pat dry with a towel. Then zest the orange over a small bowl. Put the orange aside for the salad.
Add the olive oil, vinegar, salt and Salad Herbs to the bowl with the orange zest. Mix thoroughly and allow the vinaigrette to steep for 10-15 minutes while preparing the salad ingredients.
Heat a large frying pan or char grill pan over a medium-high heat. Cook the marinated lamb cutlets, turning once, for around 3-4 mins on each side or until cooked to your liking. If needed, drizzle in some more olive oil.
While the lamb is cooking, assemble the salad. On your chosen platter, scatter the rocket leaves, orange slices, fennel, radishes, onion and olives. Drizzle the vinaigrette over and toss to coat.
Season the lamb cutlets with some more sea salt, sprinkle with the reserved chopped parsley and serve with lemon wedges and fennel and orange salad.
