Lamb Rack with Orange, Mint & Dried Fig Salad

Orange, Mint & Dried Fig Salad
1⁄3 cup lemon juice
½ cup extra virgin olive oil
salt and freshly ground black pepper
4 oranges, peeled with sharp knife, removing the pith, and sliced
4 radishes, trimmed and thinly sliced (on a mandoline if you have one)
1 red onion, halved and thinly sliced
6 Dried Figs, slised
1⁄3 cup pitted black olives
1⁄3 cup firmly packed mint leaves
120g marinated feta, crumbled

For the lamb and to serve
3 lamb racks (8 cutlets in each)
olive oil for rubbing
2 cups firmly packed baby spinach



Orange, Mint & Dried Fig Salad
Combine the lemon juice and oil and season to taste. Arrange the orange slices on each serving plate and top with radishes, onion, dates, olives and mint leaves. Sprinkle with feta and drizzle with the dressing.

For the lamb and to serve
Rub the lamb with oil, season and chargrill or barbecue over medium-high heat for 2-3 minutes each side for rare. Rest, loosely covered, in a warm place for 5 minutes. Divide the watercress among the plates alongside the salad, top with sliced lamb and serve the couscous in a bowl on the side. Serves 6.