Roast lamb in fig marinade with peppered raisins
This one started after I’d used the dehydrator to turn some grapes into raisins. It’s not been a good year for grapes, at least here in Kent, and half of what fruit we did get just shriveled on the vine at the end of August. There wasn’t enough to make wine, yet at the same time too many to eat before the fruit flies get at them, so the dehydrator it was, then.
Retrieving the first batch, I fumbled getting them into the container and a few fell into the bowl of ground pepper nearby on the counter. Jenny and I looked at each other, wondering what to do, and she suggested—perhaps half-jokingly—that this is how new taste sensations are born. So I popped one into my mouth. Then Jenny tried one, and yes, a new taste sensation was born. I thought it would work well as a side with lamb, and a couple of weeks later I tried a variation on an old favourite for Sunday dinner.
I took ~8 whole, frozen figs and simmered them until they were soft. Then I added 4 or 5 ripe tomatoes, quartered, and mushed everything together. I stirred in a long green chilli, split lengthwise, and about half a jar of ivy honey. I let that simmer till it was good and gloopy, and left to cool before pouring the mix over a leg of lamb, scored and salted, and roasting in the oven (15 minutes on high, then covered for the rest of the cooking time at 160ºC fan).
The raisins were simple—just sprinkled with ground pepper blend (either Waitrose’s blend or the Bart’s ‘Bristol’ mix—they’re essentially identical) and gently mixed. I also did parsnips in olive oil and cumin, roast potatoes, and a home-grown beetroot, sliced and roasted.
When the lamb was ready, I put it on a carving tray to rest, leaving as much as possible of the marinade in the baking tin. I reduced that for about 10 minutes, stirring in a couple of teaspoons of ras-el-hanout. I poured a quick and simple mint sauce (mint leaves, teaspoon of honey, splash of boiling water, then cut with balsamic vinegar) over the lamb, and served the now quite-thick marinade separately with it.
Et voila.
