2 garlic cloves, chopped
2t ground coriander
2t ground garam masala
1T dried rosemary
4T olive oil
1 lemon, quartered, pips removed
1 leg of lamb, trimmed
2 red onions, cut into wedges
250ml pomegranate concentrate
2T clear honey
6 black figs, sliced into three lengthways, plus extra figs for serving
1 cup natural yoghurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
a small handful of mint leaves, chopped
Blend the garlic, spices, rosemary, oil and lemon, then rub the mixture onto the lamb. Cover and marinate overnight in a roasting pan.
Add the red onion wedges to the pan, cover the lamb with foil, and slow roast at 160˚C for four hours.
Remove the foil and pour the pomegranate concentrate over the lamb. Turn up the heat to 200˚C and roast for a further 30 minutes, then pour all the juices from the pan into a pot, add the honey, and reduce the liquid over a high heat until it is syrupy. Set it aside.
Cut slits into the lamb and stuff the fig slices into the slits. Roast the lamb, uncovered, at 200˚C for a further 30 minutes until the fig pieces have softened.
Combine the yoghurt, most of the pomegranate seeds and the mint in a bowl. Slice the extra figs in half and grill them quickly under a hot grill.
Scatter the remaining pomegranate seeds on top of the lamb and serve with the reduced pan juices, yoghurt and grilled figs.
Originally published in HL May 2015