• Place 1 teaspoon of the cumin, the turmeric, harissa, 2 tablespoons unflavoured olive oil and seasoning in a small dish. Mix well and coat the lamb steaks all over with the marinade. Leave to marinate at room temperature for at least 30 minutes.
• Mix the orange segments with the onion and herbs in a large salad bowl.
• Whisk the orange juice together with the remaining olive oil, the garlic-infused olive oil, remaining cumin and seasoning.
• Heat a large non-stick frying pan over a high heat.  When it is very hot add the lamb steaks and sizzle for 1½ minutes on each side. Lower the heat and cook according to taste and the thickness of the meat. Season with salt and pepper and leave to rest for 2 minutes.
• Cut the steaks into thin slices, add to the orange salad and toss lightly with the vinaigrette.
• Serve straight away accompanied with Moroccan bread or tabbouleh.

Chef's Tip

The longer you marinate the meat, the more tender and flavourful it will be. If you can, leave it to marinate for several hours before cooking or even prepare it the day before. Mix from time to time and remove from the fridge 30 minutes before cooking.