Step 1

Mix the yoghurt, cardamom, cumin and 1 tablespoon of the oil in a bowl. Add the lamb and toss to coat.

Step 2

Preheat a well-oiled chargrill or barbecue to high. Cook backstraps for 5-8 minutes on each side (depending on thickness) until browned all over and cooked as desired. Rest for 5 minutes.

Step 3

Meanwhile, combine couscous and figs in a bowl. Pour over 3/4 cup (185ml) boiling water and cover. Leave to stand for 5 minutes, then fluff with a fork. Stir through mint and toasted pistachios.

Step 4

Place the garlic, lemon juice and remaining oil in a screwtop jar and shake well to combine. Pour over the couscous mixture and stir.

Step 5

To serve, place the couscous in bowls, slice the lamb and place on top.