Preheat the oven to 375 degrees F.

Ask your butcher for American lamb before buying. If you’re unable to find local American sirloin chops, ask for a boneless leg of lamb instead. 

Season the lamb on both sides with the seasoning mix and rub well.

Preheat an indoor or outdoor grill on medium high and sear the seasoned sirloin for 5-6 minutes on each side until golden. 

The USDA recommends cooking lamb until the internal temperature is 145 degrees F. You can check that using a meat thermometer inserted in the most central part of the meat.

Remove the lamb from the grill and let it rest for 3-5 minutes before slicing. 

While thew lamb is cooking, you can start to make the salad. 

Place 2 tablespoons of olive oil in a nonstick pan over medium heat and sear the halloumi cheese slices for 2 minutes per side until golden,

You can alternatively grill the halloumi. 

In a separate or using the same skillet, add the sliced almonds (use extra olive oil if needed - up to 2 Tablespoons) and the Aleppo pepper or chilli flakes. 

Toast the nuts until golden and remove from the skillet right away, otherwise they may burn.

Start assembling the salad by starting with the arugula, layer the mixed citrus segments, halloumi cheese, avocados and onions. 

Make the citrus vinaigrette by whacking all ingredients in a small jar until smooth. 

Slice the lamb sirloin to about half an inch slices (make them thicker or thinner to your taste). 

Arrange the sliced lamb on one half of the plate.

Drizzle the vinaigrette generously over the salad and lamb. 

Enjoy!