Lamb:

• 300 gr lamb chops
• 15 gr cinnamon
• 5 gr nutmeg
• 5 gr salt
• 20gr butter
• 50 onions
• 50 gr dry plums
• 10 gr hazelnuts
• 5 gr sesame

Couscous and Vegetables:

• 100 gr couscous
• 20 gr chickpeas
• 40 gr carrot
• 40 gr eggplant
• 40 gr zucchini
• 10 gr saffron powder
• 30 gr onions
• 5 gr onion powder
• 10 gr olive oil
• 20 gr cabbage
• chicken stock

Preparation of Lamb chops with couscous:

Mix the couscous and the olive oil add salt and steam the couscous until ready.

Saute the onions and add the onion powder, saffron powder and salt, add chicken stock, when boiling add the vegetables – cut in small pieces – and leave cooking for some time to reduce the liquid.  Boil the chickpeas in water until cooked and add them to the vegetables.

In a hot saucepan roast the lamb chops in butter until they take color outside, then add the onions, the cinnamon stick and the nutmeg, the plums and chicken stock and keep on little heat until the lamb is done. Add salt as needed.  Serve the lamb in a bowl with sesame and crushed hazelnuts.

Short crust:

• 200 gr flour
• 150 gr butter
• 50 gr sugar

Dates Filling:

• 50 gr butter
• 50 gr black chocolate
• 100 gr mashed dates

Topping:

• 75 gr egg yolk
• 100 gr sugar
• 2 eggs
• 100 gr butter
• 1 cup cream fresh

Decoration:

• 20 gr almond pieces
• chocolate sauce, to serve

Preparation of Date tart:

Preheat oven to 180°C. Lightly grease a 60 x 40 cm -baking sheet.

Sift flour, butter and sugar into a bowl, mix well, then make it as sheets. Mix melted chocolate, butter and dates, lay it on top of crust.

Topping: Whisk eggs and butter, fresh cream and sugar together until combined on low heat, spread on top. Spooning mixture in topping so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack while making sauce.

Serving : place the tart in serving plates. Top each tart with 1 spoon of chocolate sauce and whole almond. Serve immediately.