Step 1
Combine the chilli, garlic, thyme leaves, allspice, 2 tbsp honey and 1 tbsp oil in a small blender and blend until smooth. Season with salt and pepper, then rub over the lamb and set aside to marinate while you make the rice salad.
Step 2
For the rice salad, combine the rice, pickles, celery and peas in a medium bowl. Whisk together the pickle juice, 1 tablespoon of oil and the remaining honey in a small bowl, pour over the rice and toss to coat. Set aside.
Step 3
Heat a large non-stick frying pan over medium-high heat. Add the lamb to the pan and cook, turning, for 8-10 minutes or until lightly charred and caramelised. Set aside to rest for 5 minutes.
Step 4
Cut the lamb into thick slices and serve with the rice salad, sorrel leaves and lemon wedges.
