Pot-roasted Lamb with Figs

Ingredients

75 g pistachio nuts, chopped and toasted
100 g dried figs, chopped
1/4 tsp ground cloves
3 Tbs mint, chopped
1 tsp rosewater
1.5 kg boneless rolled shoulder of lamb joint
2 Tbs honey
3/4 cup dry white wine
750 g baby potatoes, scrubbed
3 Tbs olive oil
500 g zucchini, cut into thick slices
1 tsp salt
1 tsp pepper

Method

Mix together the pistachio nuts, figs, cloves, mint, rosewater and a little salt and pepper in a bowl.

Unroll the lamb, removing the string and pack the stuffing down the centre and into the cavities and folds of the lamb. Re-roll and secure with more string. Sit in a large roasting tin, fat-side up and rub a little salt and pepper over the surface. Roast in a preheated oven, 220 C.

Reduce the oven temperature to 180 C. Brush the honey over the lamb, then pour the wine into the roasting tin. Brush the potatoes with the oil, then scatter into the tin. Season to taste with salt and pepper. Return to the oven for a further 1 1/4 hours.

Add the zucchini to the roasting tin, turning them in the juices, and return to the oven for a further 30 minutes. Leave to rest in a warm place for 20 minutes before carving the lamb.

Credits: Woolworths

Photo Credits: Woolworths