Grilled Ras El Hanout Coated Lamb With Fig & Pistachio Risoni - San Remo

Ingredients

• 500g San Remo Risoni pasta
• 1 kg lamb backstrap, cleaned
• 3 tbsp ras el hanout
• 5 tbsp olive oil
• 1 cup dried Turkish figs, cut in halves
• 1 tbsp crushed garlic
• 1 punnet cherry tomatoes, cut into quarters
• ½ cup pistachio kernels
• 1 cup chicken stock
• ¼ cup mint leaves
• Salt and cracked black pepper
• Mint leaves to garnish
• 1 cup thick Greek style yoghurt
• 1 tbsp ground cinnamon
• Salt & pepper to taste