Ingredients

3 clove garlic, chopped finely

4 teaspoon ginger, finely grated

2 fresh long red chillies, chopped finely

1/3 cup finely chopped freshly chopped coriander (cilantro)

1/3 cup finely chopped fresh flat-leaf parsley, finely chopped

2 teaspoon ground cumin

2 teaspoon ground coriander

1/4 cup (60ml) olive oil

2 kilogram leg of lamb

9 medium black figs (540g), halved

2 tablespoon honey

Method

1.Preheat oven to 180°C (160°C fan forced).

2.Combine garlic, ginger, chilli, herbs, spices and oil in a small bowl.

3.Rub herb mixture all over lamb, season. Place lamb in an oiled large roasting pan, roast, uncovered, 1¼ hours.

4.Add figs to pan, drizzle honey over figs and lamb. Roast for a further 15 minutes or until lamb is cooked to medium or as desired. Cover lamb loosely with foil, rest10 minutes.

5.Serve sliced lamb with figs.

Make double the herb rub mixture, toss half the quantity through steamed couscous and serve with the lam
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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