1kg lamb backstrap
Salt and pepper
1 500g packet San Remo Risoni pasta
3 tbsp Ras el Hanout spice mix
Extra virgin olive oil
1 cup cherry tomatoes, halved
2 cloves garlic, crushed
1 cup dried Turkish figs
1 cup chicken stock
½ cup pistachio kernels
¼ cup mint leaves
1 cup thick Greek style yoghurt
1 tbsp ground cinnamon
¼ tsp salt
1 tsp extra virgin olive oil
Place the lamb in shallow dish and and massage in the ras el hanout and some salt and pepper. Add a little olive oil to help the spices coat the lamb. Cover and place in the fridge to marinate for at least two hours. Bring back up to room temperature before cooking.
Put figs into a bowl and pour over boiling water until covered. Leave for at least 10 minutes to rehydrate and then drain the liquid off. Finely slice the figs.
Heat a non-stick fry pan over medium-high heat and add 3 tbsp extra virgin olive oil with the garlic and tomatoes. Sweat off for 2-3 minutes before adding the sliced figs.
Cook pasta as per packet directions.
Heat a griddle pan or BBQ over high heat then add the marinated lamb. Brown for 5 minutes or so on one side and then flip over and cook the other side. Let rest for 5 minutes before slicing into thin strips.
Add chicken stock to the pan with tomatoes and figs and let simmer for about 5-10 minutes. Season to taste. Add the cooked risoni with about a tablespoon of the cooking water to the tomato mixture and stir.
Stir the pistachios through the risoni and transfer to a serving dish. Arrange the lamb on top. Combine all of the cinnamon yoghurt ingredients together in a small bowl, and spoon over the lamb before serving with a garnish of mint leaves and lemon juice.