|1 Tbsp||Olive oil, plus extra for the lamb|
|1 Tbsp||Red wine|
|1 Tbsp||Brown sugar|
|16||Lamb cutlets, buy as 4 racks (Main)|
|1 handful||Flat leaf (Italian) parsley, to garnish|
|1||Pomegranate, use the seeds to garnish (Main)|
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- Preheat oven to 170C. Peel and segment the oranges and place in a baking dish with the figs, oil, wine and sugar. Season and bake for an hour.
- Rub the lamb cutlets with a little olive oil, season and put into a hot pan. Cook for five minutes then turn and cook for another three. Let rest for 10 minutes then slice.
- Serve the lamb with the baked figs, spoon over any juices and orange segments and garnish with parsley and pomegranate seeds.