World Cuisine

Fennel-Roasted Lamb Fillet with Honeyed Figs

cook 30 mins
  • 3 garlic cloves, chopped
  • 25 g (1 oz) 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 butter
  • 2 teaspoons fennel seeds
  • 700 g (1 1/2 lb) lean lamb fillet or loin
  • 4 fresh figs, halved or quartered
  • 2 tablespoons runny honey
  • salt and pepper
  • small bunch of coriander, finely chopped, to garnish
  • couscous, to serve (optional)
  • Using a pestle and mortar, pound the garlic, ginger, chilli and salt to form a coarse paste, then add the ground spices. Beat the paste into the smen, ghee or butter with 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 (400°F), 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.
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