WITH CANDIED LEMON AND MINT:
4 Medjool dates
1 small candied lemon
10 mint leaves
Brik pastry sheets
1 knob of butter at room temperature, olive oil
In a food mixer, process the dates, add the chopped candied lemon peel, sliced mint leaves and butter.
Spread out the brik pastry sheets, place the date cream inside each one, and close up.
Brush with olive oil to glaze.
Bake in a pre-heated oven at 180°C until golden.
Sear the lamb in a pan with olive oil. Season and bake for 15 to 20 min.
Cut the meat and arrange on a plate with the crunchy dates, semolina, vegetables, chick pea cream and lamb jus.