Lamb with baked figs, orange and pomegranate
( SERVES 4 )

Lamb with baked figs, orange and pomegranate
Amanda Laird

Viva 30/3/2007

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Ingredients

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2 Oranges
6 Figs, fresh
1 tbsp Olive oil, plus extra for the lamb
1 tbsp Red wine
1 tbsp Brown sugar
1 Salt & freshly ground pepper, to season
16 Lamb cutlets, (buy as 4 racks)
1 handful Fresh Italian parsley, to garnish
1 Pomegranate seeds, from one pomegranate, to garnish

Directions

  1. Preheat oven to 170C. Peel and segment the oranges and place in a baking dish with the figs, oil, wine and sugar. Season and bake for an hour.
  2. Rub the lamb cutlets with a little olive oil, season and put into a hot pan. Cook for five minutes then turn and cook for another three. Let rest for 10 minutes then slice.
  3. Serve the lamb with the baked figs, spoon over any juices and orange segments and garnish with parsley and pomegranate seeds.

Wine Match

Merlot

This dish is best matched with
Merlot

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