Lamb with baked figs, orange and pomegranate
Photo by Babiche Martens
- 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.
- 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.
- Serve the lamb with the baked figs, spoon over any juices and orange segments and garnish with parsley and pomegranate seeds.