For the Spiced Lamb Backstrap, place lamb in a bowl and add remaining ingredients. Mix to coat lamb evenly and set aside in the fridge to marinate for 30 minutes.
Meanwhile, for the Shallots, spread rock salt onto a baking tray to 2cm thickness. Place whole shallots on top of the rock bed of salt. Bake in the oven until tender, about 45 minutes. Remove from oven and set aside to cool. Once cooled, cut tops of shallots off, squeeze out shallots and cut in half length ways. Set aside.
For the Relish, heat oil in a medium saucepan over low heat. Add onion and cook until soft. Add dates, figs and sugar and cook, stirring until sugar has dissolved. Add red wine vinegar and cook over low heat until reduced, about 2 minutes. Remove from heat and set aside.
For the Honey Carrots, heat butter, cumin and honey in a medium saucepan until melted. Add carrots and stir to coat evenly. Transfer to oven and bake until golden, about 15 minutes. Set aside.
For the Smoked Parsnip Puree, heat milk in a medium saucepan over medium heat. Add parsnips and cook until tender, about 15 minutes.
Strain through a sieve and reserve 100ml of the milk. Place parsnip pieces into a blender with reserved milk and butter and blitz until smooth. Pass through a fine sieve into a large bowl and cover tightly with cling film.
Light a smoking gun and put tip into bowl, seal tightly with cling wrap and fill bowl with smoke. Remove hose and seal bowl. Set bowl aside to smoke for 15-20 minutes. Uncover and stir in tahini then season to taste and set aside.
For the Vinaigrette, place lamb bones, onion, carrot and garlic into a roasting tray and drizzle with olive oil. Bake until golden brown, about 20 minutes.
Place pan onto stove top on medium heat. Deglaze pan with port and continue cooking until reduced slightly. Strain liquid into a bowl and stir in remaining ingredients until fully incorporated, season to taste and set aside.
To finish the Spiced Lamb Backstrap, heat a medium frypan over medium heat. Add lamb and fry on one side for 3 mins, then flip and fry for another 3 minutes.
Remove from heat and place into the oven to bake until just medium rare, about 4-5 minutes, or until cooked to your liking. Remove from oven and set aside to rest on a wooden chopping board.
To serve, place Honey Carrots on one side of the plate and drizzle with some honey butter from the pan. Scatter some Shallots next to the carrots. Smear some Smoked Parsnip Puree on the plate and top with slices of the Spiced Lamb Backstrap. Drizzle some Vinaigrette over the lamb and serve with Relish on the side.