• Place peppercorns, garlic, half the chili and 1 teaspoon salt in a mortar and pestle and pound until coarsely ground.
  • Add herbs and pound into a coarse paste.
  • Stir in the olive oil and transfer to a large bowl.
  • Add the lamb, turning to coat well in the herb marinade.
  • Cover and stand a room temp for 30 mins.
  • Preheat a char-grill pan or barbecue to medium heat, cook lamb for 2-3 minutes each side or to your liking.
  • Rest loosely covered with foil for five minutes.
  • Combine Dijon mustard, honey, lemon zest and juice, and remaining chilli, slowly whisk in extra virgin olive oil and season.
  • Serve with salad.