Marinate the lamb cutlets in the ras el hanout and olive oil. Rub the marinade all over and add some oil to the pan.
When the oil is smoking, place the lamb cutlets in to the pan and cook for two minutes on each side
Meanwhile, boil the peas and mangetout in salted boiling water for 2-3 minutes until just tender
Once the lamb is brown all over and slightly springy to the touch, remove and set aside to rest
Chop the herbs and place these into a large mixing bowl with the peas, mangetout and a few handfuls of watercress. Drizzle in oil, season with salt and pepper, squeeze in the juice of half a lemon and crumble in half of the feta cheese
Place a generous portion of salad on a large serving platter and arrange the lamb cutlets on top. Sprinkle with feta cheese and lemon zest before halving the pomegranate and bashing out the seeds. Drizzle again with oil and serve with cous cous!