Tava lamb with avocado and radish salad

Ingredients

• 4 onions, cut into thin wedges
• 800g/1lb 12oz Cypriot or other potatoes, peeled and cut into 4cm/1½in chunks
• 900g/2lb lamb neck fillet, cut into 4cm/1½in chunks
• 80ml/2½fl oz olive oil
• 1 tbsp ground cumin
• 3 bay leaves
• 2 tbsp tomato purée
• 6 ripe tomatoes, roughly chopped
• 75g/2¾oz long-grain rice
• 350ml/12fl oz hot chicken stock
• ½ bunch fresh flatleaf parsley, finely chopped
• sea salt
• freshly ground black pepper
• 1 garlic clove, bruised
• 1 lemon, juice only
• 3 tbsp extra virgin olive oil
• 1 heaped tbsp tahini
• 2 tbsp sesame seeds, toasted
• 4 spring onions, trimmed and finely sliced
• ½ bunch fresh mint, leaves picked and chopped, plus extra to garnish
• 250g/9oz radishes, some sliced and some roughly chopped
• 2 Little Gem lettuces or 1 romaine lettuce, trimmed, washed and large leaves chopped
• 2 avocados, stones removed and flesh chopped