Sweet and sour

The perfect addition to my Middle Eastern lamb shoulder roasting in the oven. Spice rub based on Ottolenghi's lamb shawarma rub.

After half an hour roasting at 150 degrees, add a cup of water plus two halved preserved lemons and six halved ripe figs.

Baste the joint every hour for around 5 hours.

The fruit gradually dissolve into the basting juices. 

Amazing!