Season the lamb with salt and pepper and rub with a tablespoon of oil. Heat an ovenproof pan and sear the lamb all over, then transfer to the oven and roast 5-10 minutes, depending how rare you like it.
Take from the oven and keep the lamb warm on a plate, letting it rest for 10 minutes.
Add the honey and cider vinegar to the warm pan and leave to bubble away, then pour it into a cup with two tablespoons olive oil and more salt and pepper if you like.
Mix the tomatoes, feta, dates, spring onions, olives and remaining oil. Add the sprouts and lemon juice to the salad and divide over four plates. Slice the lamb into thin pieces and lay on top of the salad, then spoon over the honey dressing.