Instructions

1. Preheat the oven to 180°C.
2. Cut the lemon into thin rings and line a roasting dish with them.
3. Wash and pat-dry the lamb and put it on top of the lemon slices. Rub a small amount of olive oil all over it, then rub the skin with salt and thyme leaves.
4. Make a few cuts in the lamb. Cut the rosemary sprig into 3 equal pieces each and push these into the incisions.
5. Cut the figs in half or into wedges if they are big. Arrange these around the lamb. Drizzle the figs with balsamic vinegar and honey and add half of the wine.
6. Roast for 30 minutes, baste the lamb with the cooking juices and pour in the remaining wine. Cover with foil, if the lamb & figs are getting too brown.
7. Roast for another 30-60 minutes, depending on the weight of the meat and how well-done you like your lamb.
8. Transfer the lamb and fruits onto a serving plate, cover with foil and rest while you make gravy from the cooking juices.
9. You can add more wine, or cranberry sauce, chicken-stock or crème fraîche to the gravy. Reduce it into a thick, smooth sauce.
10. Carve the lamb and serve it with side dishes of your choice and the gravy.