Step 1
In a small bowl, mix the dates, vinegar and mint. Season with salt and set aside to pickle.
Step 2
Heat the stock in a microwave or in a small pan over medium heat. Heat the butter in a large heavy-based saucepan over medium heat. Add the onion and season well with salt and pepper. Cook for 8 minutes, or until the onion has softened and is starting to caramelise. Add the cous cous, stir to coat in oil, add the lentils and hot stock, and stir to combine.
Step 3
Reduce the heat to low, cover the pan with a lid, and cook for 12 minutes. Remove the pan from the heat and set aside to rest for 5 minutes.
Step 4
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the lamb cutlets and cook for 4 minutes on each side.
Step 5
Fluff the cous cous and lentils with a fork. Divide between bowls, add some radicchio leaves, top with lamb cutlets and scatter with pickled dates. Serve with pickled chillies and bread.
