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Place lamb fillet and ras el hanout into a bowl and mix together. Add a little olive oil to help the spice coat the lamb. Cover and place the lamb in the fridge for a minimum of 2 hrs.
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Put figs into a bowl and pour boiling water over figs until covered. Leave for 10 minutes and then drain.
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In a pot of boiling salted water, add the pasta and cook as per packet directions
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Heat 3 tbsp of olive oil in a deep pan and add garlic and tomatoes. Cook tomatoes for 4-5 minutes.
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Add pistachios, figs, chicken stock and strained pasta. Cook for 3 minutes and then turn off heat. Season with salt and pepper and cover and set aside.
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Heat a griddle pan or BBQ on medium to high. Place lamb in the pan and cook on each side for 3-4 minutes.
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Once lamb is cooked, slice and serve on top of risoni.
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Garnish with mint leaves and drizzle cinnamon yoghurt over lamb.
