Spiced lamb with dates, feta & tahini - Rest Less

Ingredients

• 8 lamb cutlets
• 5 tabs olive oil
• 2 tsp ground cumin
• 3 garlic cloves, crushed
• 1 tsp cayenne
• Juice of 1 lemon
• 50ml plus 2 tabs extra virgin olive oil
• 50g tahini
• 4 tbsp Greek yoghurt
• salt and pepper
• 10 fat soft dates, pitted and quartered
• 100g barrel-aged feta cheese, crumbled
• Leaves from a big bunch of mint, torn if large
• Fronds from a bunch of dill, very roughly chopped
• Baby leaves or micro leaves
• 1 tbsp white balsamic vinegar
• ¼ tsp sumac