Begin by preparing the marinade. Place the kalamata olives in a food processor and blend until they form a smooth, thick paste. Transfer the olive purée to a mixing bowl and stir in the acacia honey, sherry vinegar, smoked paprika, and cardamom. Season generously with salt and stir until well combined.

Slice the lamb racks into individual cutlets. Using your hands or a brush, coat each cutlet thoroughly with the marinade, ensuring all sides are evenly covered. Arrange the cutlets in a shallow dish, cover, and refrigerate for two hours to allow the flavors to fully infuse.

When ready to cook, heat a griddle pan or a heavy-bottomed frying pan until it is smoking hot. Place the marinated cutlets on the hot surface and sear for approximately 2 minutes on each side for a medium doneness. Adjust the time slightly for rarer or more well-done results.

Once cooked, let the lamb rest briefly. Serve warm, accompanied by a handful of fresh salad leaves and any juices collected in the pan.