KEY POINTS:
Serves 4
2 oranges
6 fresh figs
1 Tbs olive oil, plus extra for the lamb
1 Tbs red wine
1 Tbs brown sugar
Sea salt and freshly ground black pepper
16 lamb cutlets (buy as 4 racks)
Italian parsley
Seeds from one pomegranate
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.
