1. Heat the oven to 150˚C.
2. In a hot frying pan, seal the lamb in batches with the olive oil until browned all over. Place the lamb in a suitable ovenproof dish, and when all the lamb is browned, gently fry the onions in the same frying pan and cook until soft.
3. De-glace the pan with some of the wine. Then add the wine, stock and rosemary to the oven dish with the lamb. Cover this with foil and place in the oven for approximately two hours or until the lamb is soft and tender. Remove from the oven and thicken the lamb stock with cornflour as needed, then keep the casserole warm.
4. Turn the oven up to 200˚C and bake the gratin for 20 minutes. Then place the figs in an ovenproof dish and drizzle with honey, and cook in oven for 5 minutes or until soft.
5. Add the figs to the lamb casserole and serve with Aviko Cream and Cheese Gratin and seasonal vegetables, should you wish.
Slow Roasted Lamb with honey, figs and cream and cheese gratin