Moroccan Spiced Lamb

Combine fresh mint, Spice Fig Balsamic, chopped dates and toasted pine nuts with a little cold pressed rapeseed oil.
Press mixture into a boned leg of lamb cavity, tie with kitchen string.
Spread a little more spiced fig over the meat.
Place in a roasting tin, cover and roast in oven (pre heated to 180 C) for 40 minutes per kilo (20 min/pound) or until cooked to your desired taste.
Remove from oven and rest for a while.
Meanwhile make the jus
Place the roasting tin on a stove over a medium high heat add a splash of red wine and enough water to make a jus.
Allow to bubble until reduced a little.
Carve the lamb and serve with the jus, couscous and a fresh green salad


Moroccan Spiced Lamb