Lightly rub the back straps with olive oil, then roll in a mix of sea salt, cracked pepper and za’atar.
Preheat griddle pan, place whole back straps onto the hot griddle and cook lamb for 3 - 4 minutes on each side for medium-rare or until cooked to your liking. Transfer toa plate. Cover loosely with foil and set aside for 5 minutes to rest.
Meanwhile, blanch sugar snap peas, and refresh in ice water.
Finely shred snow peas along the longest side.
To make the mint sauce, process mint, lemon zest, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and blend until almost smooth. Season to taste.
Finely slice rested lamb and arrange on a serving platter, scatter with sugar snap peas, shredded snow peas, pea tendrils, mint leaves and spring onions.
Drizzle lamb with a little mint sauce, place the remaining sauce in a side dish to add as required.
