The perfect lamb dish takes on the sweet and tangy flavours of apricots, dates and orange. Serve on a bed couscous, rice or soft polenta.
8 fresh dates, seeds removed, sliced
8 apricots, halved, stones removed, cut into wedges
¼ cup slivered almonds, toasted
1 large orange, shredded rind and juice
2 tbsp extra-virgin olive oil
1 tsp smoky paprika
¼ tsp cinnamon
¼ tsp tabasco sauce
salt, to taste
white pepper, to taste
3 lamb backstraps or lamb leg
olive oil cooking spray
couscous, to serve
1 To make date salad, combine dates, apricots and almonds in a large bowl. Set aside.
2 To make dressing, combine orange rind, ½ cup orange juice, oil, paprika, cinnamon and tabasco sauce in a screw-top jar. Season with salt and white pepper. Secure lid and shake until well combined.
3 Heat a barbecue hotplate or char-grill pan over medium heat. Spray lamb with oil and season with salt and pepper. Cook lamb for 2–3 minutes on each side until medium-rare or cooked to your liking. Transfer to a plate and cover to keep warm. Stand for 10 minutes. Thinly slice diagonally.
4 To serve, add lamb to date salad. Add dressing and toss until well combined. Spoon couscous onto 4 serving plates and top with lamb salad.