Fennel-Roasted Lamb Fillet With Figs
Ingredients
- 3 garlic cloves chopped
- 25 g fresh root ginger peeled and chopped
- 1 red chilli deseeded and chopped
- 1 teaspoon sea salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons smen ghee or softened butterhttps://recipecollector.eu/recipes/ghee/
- 2 teaspoons fennel seeds
- 700 g lean lamb fillet or loin
- 4 figs fresh halved or quartered
- 2 tablespoons runny honey
- salt and pepper
- small bunch coriander finely chopped, to garnish
Instructions
- Using a pestle and mortar, pound the garlic, ginger, chilli and salt to form a coarse paste, then add the ground spices.
- Transfer the paste to a small bowl and beat in the smen, ghee or butter and the fennel seeds.
- Cut small incisions in the lamb and rub the mixture all over the meat, pressing it into the incisions.
- Place the lamb in a roasting tin and roast in a preheated oven, 200°C Gas Mark 6, for 15 minutes.
- Baste the lamb with the cooking juices, arrange the figs around it and drizzle with honey.
- Season, then return to the oven and cook for a further 10 minutes until cooked through.
- Garnish with the chopped coriander and serve thickly sliced, with couscous, if liked.
Notes & Wine Advice
For roasted fennel & honey figs,
cut 8 fresh figs into quarters, keeping the bases intact, and place in an ovenproof dish. Dab a little smen or butter into each one, scatter over 1 teaspoon fennel seeds and drizzle with 1½ tablespoons runny honey. Place in a preheated oven, 200°C Gas Mark 6, for 8 minutes until softened and the honey has melted. Serve with grilled and roasted meats.