Lamb ‘Shawarma’ with Slow-Roasted Figs and Tahini

In a non-stick frying pan on a medium–low heat, place the lamb rump skin side down. Sprinkle a nice amount of flaked salt over the lamb rump and cook for around 10 minutes, then flip over and cook on the underside for 1 minute, followed by searing the four other edges. Remove from the heat and rest the lamb. (It’s very hard to over-rest meat; I would suggest a minimum of 20 minutes.)

Blend the spices in a spice grinder and set aside.

To make the figs, preheat the oven to 160°C (320°F). Stand the figs up in a roasting tin. Add the butter, vinegar and sugar and roast in the oven for around 15 minutes. Half way through the cooking time, baste the figs with the pan liquid.

To make the pickled red onion, in a saucepan over a high heat, combine the sliced red onion, the remaining grape seed oil, sumac, vinegar and sugar. Bring it to a rapid boil then remove from the heat and let the onions cool to room temperature in the liquid.

In the same pan you cooked the lamb in, sauté the kale until it is crispy verging on burnt and season with some flaked salt.

When the figs are done, take two of them and blitz in a blender with the tahini and lemon juice. Keep the oven on.

Once it’s done resting, put the lamb in the oven for 5 minutes to warm up.

To serve, spread the fig tahini on the plates. Slice the lamb rump and lay it flat on the dish, and add the figs (if they are large, I would cut them down slightly). Dust the dish with the spice mix, garnish with the pickled red onions and serve.