• 8 dried figs, chopped
  • 200g feta, chopped
  • 2 garlic cloves, finely chopped
  • 4 tbsp coriander, chopped
  • 2 tbsp mint, chopped
  • 1 leg of lamb, approx 2kg, boned and butterflied
  • 12 bay leaves
  • 2 tbsp olive oil
  • 4 red onions, thinly sliced
  • 100ml balsamic vinegar
  • 300ml red wine
  • 2 tbsp clear honey
  1. Preheat oven to 200C/180F/Gas 5. In a bowl, mix the figs, feta, garlic, herbs and some seasoning. Open out your lamb and spread the mixture over the inside. Roll the lamb back up to enclose the stuffing and tie at intervals with string. Slip the bay leaves underneath the string all around the lamb.
  2. Heat the oil in a big casserole dish and brown the lamb all over. Remove and add the onions, season and fry gently for 10-15 minutes. Add the vinegar, wine and honey increase the heat to bubble them all together for 5 minutes. Then put the lamb on top.
  3. Cover with a lid or a double thickness of foil and cook in the oven for 1 1/2 hours, basting twice. Remove the lid and cook for a further 30 minutes.
  4. Let the lamb rest before you serve. If the onion sauce is too think, boil it for a few minutes to reduce and thicken to serve. Nice with some mashed potatoes and green beans.

Recipe from Good Food For Friends by BBC Good Food