Lamb with baked figs, orange and pomegranate

Babiche Martens

Ingredients

2	Oranges
6	Figs, fresh
1 Tbsp	Olive oil, plus extra for the lamb
1 Tbsp	Red wine
1 Tbsp	Brown sugar
16	Lamb cutlets, buy as 4 racks (Main)
1 handful	Flat leaf (Italian) parsley, to garnish
1	Pomegranate, use the seeds to garnish (Main)

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.