Lamb rumps with fig paste

SERVES 6 PREP AND COOK TIME 40 MINUTES (+ STANDING TIME)

5 wedges preserved lemon (see Maggie’s tip)

¾ cup (180ml) verjuice

2 tablespoons water

100g fig paste, chopped

⅔ cup (160ml) extra virgin olive oil

8 sprigs fresh thyme

4 sprigs French tarragon

1.2kg lamb rumps with cap on

1 Remove and discard flesh from the lemon wedges, rinse rind well, then slice thinly. Soak the preserved lemon in a mixture of 2 tablespoons of the verjuice and the water for 30 minutes; drain.

2 Meanwhile, place the fig paste into a small saucepan and add ¼ cup (60ml) of the verjuice; place over low heat to gently melt and stir the mixture to make it into a wet paste consistency. Remove from the heat and set aside.

3 To make the resting marinade, combine the remaining verjuice and ½ cup (125ml) of the oil, preserved lemon, thyme and tarragon in a ceramic dish large enough to hold the lamb; stir together well and set aside.

4 Preheat the oven to 220°C (200°C fanforced). Season the lamb with salt and pepper, then place a non-stick frying pan over a medium heat. Add the remaining 2 tablespoons of oil and cook lamb until browned on all sides. Brush the fig paste mixture over lamb on all sides. Transfer the lamb to a shallow-sided roasting tray; roast for 15-20 minutes or to your liking. Transfer the lamb into the resting marinade and leave to rest, covered loosely, for 15 minutes.

5 To serve, slice the lamb rumps into slices. Serve warm with some of the resting marinade. Not suitable to freeze or microwave.