3 slabs lamb breast

2 tablespoons whole cumin seeds

2 tablespoons whole fennel seeds

1 teaspoon ground cumin, such as Pereg

1 teaspoon ground fennel seeds

Haddar Kosher Salt, as needed

freshly ground Gefen Pepper, as needed

1/2 cup prepared white tahini sauce

roasted tomatoes, to serve

1/2 cup fresh mint, cleaned and chopped, for garnish

1/2 cup toasted pine nuts, for garnish