Recipe by Joe Bartlett
Ingredients:
Recipe:
Preheat the oven to 140°C/120°C fan.
Season the lamb with salt and pepper and coat in a little oil. In a hot pan, brown the meat all over, then transfer to a casserole pot.
Add the onions to the original pan and cook for 1 minute before adding the Marsala and rosemary. Cook for another minute before adding the chicken stock. Pour the mixture over the lamb, cover with a lid and place in the oven for 2 hours.
Remove the pot, add the dried figs and mix well. Turn the oven up to 170°C/150°C fan and return the pot to the oven, this time without the lid, for a further 30 minutes. You’ll know it’s done when the lamb is glazed, soft and sticky.
Carve and serve with the onions, now-plump figs and plenty of cooking juices.
