| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 120 minutes |
| Serves | 6-8 |
| Cuisine | Middle Eastern |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Rub the lamb all over with 2 tbsp olive oil, chermoula seasoning, salt and pepper. Using a sharp knife, make 8 small cuts in the meat. Chop 2 of the dried figs into quarters and insert each piece into the cuts. Place the lamb in a large roasting tray and arrange the remaining dried figs around it.
Halve 2 fresh figs and place them in the roasting tray. Mix the stock, fig jam and the juice of the lemon, then pour it around the meat. Cover with foil and roast for 1½ hours. Remove the foil and roast for a further 30 minutes to caramelise, basting with the juices. Test with a meat thermometer — it should read 60–65°C for medium. Remove from the oven, cover with foil and rest for 15–20 minutes.
Meanwhile, make the dolma. Peel and finely chop the onion. Peel and crush the garlic. Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic and sauté until soft. Add the pine nuts and toast them lightly. Add the cinnamon, cooked rice, raisins, lemon zest and juice. Season well. Finely chop the parsley and add most of it to the rice, leaving the rest for serving.
Line a 25cm frying pan with two layers of vine leaves, letting them overhang the sides slightly. Spoon in the rice mixture, place another layer of leaves on top, and fold over the overhanging leaves. Top with a lid and steam for 10 minutes. Turn the dolma onto a serving plate.
Transfer the roasted lamb leg to a platter along with the juices from the pan. Halve the remaining figs and place around the lamb. Scatter over the reserved parsley. Serve the roast along with the dolma on the side.
