Roast lamb with figs, red onions and lentils

Serves: 4 Prepare & Cook:


  • 2 tbsp Tomato Paste
  • zest of 1 lemon
  • 2 tsp SpinneysFood Fine Cinnamon
  • 2 tsp SpinneysFood Fine Coriander
  • 2.5cm piece ginger, grated
  • 1 pinch saffron, crumbled
  • 2 tbsp SpinneysFood Honey
  • 1.2kg lamb shoulder, boned, rolled and cut in half
  • 4 fresh figs, halved
  • 2 large red onions, cut into wedges
  • 200g puy lentils
  • 200-300ml hot beef stock


  1. Preheat the oven to 180°C, gas mark 4. In a bowl, mix together the tomato paste, lemon zest, cinnamon, coriander, ginger, saffron and honey. Season.
  2. Rub the paste all over the pieces of lamb. Transfer to the fridge to marinate for at least 30 minutes, or overnight.
  3. Put the figs, onions and lentils into a large roasting tin. Place the lamb in the centre and pour 200ml stock over the figs and onions.
  4. Roast for 1½ hours for medium, or until cooked to your liking. Keep an eye on the lentils, adding more stock if they look dry.
  5. Carve the lamb into slices. Serve with the figs, onions and lentils, spooning any juices over the top.

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