Step 1 To make minted hummus, wash parsley and mint. Halve each bunch and set aside. Trim 6cm from stems of remaining herbs and discard. Place herbs, including stems and leaves, in a food processor with hummus and process until mixture is smooth. Transfer to a bowl and set aside.
Step 2 To make salad, seed chillies and finely chop. Finely chop eschalot. Juice lemon. Place chillies, eschalot, lemon juice, 1 teaspoon cumin, coriander, honey and 2 tablespoons oil in a bowl and stir to combine.
Step 3 Coarsely grate carrots. (Alternatively, use the julienne attachment on a mandolin to cut them.) Add to chilli mixture and toss to combine. Pick leaves from reserved herbs and add to carrot mixture with pine nuts and 1/2 teaspoon salt (don’t toss together yet).
Step 4 Heat a chargrill pan over high heat. Dust lamb with remaining 1 teaspoon cumin, brush with remaining 1 tablespoon oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
Step 5 Spread three-quarters of the minted hummus over plates. Toss carrot salad. Thickly slice lamb and layer on plates with salad. Serve immediately with remaining minted hummus.
