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.