Leg of Lamb with Rosemary, Garlic and Figs

Preparation time: approx. 3 hours
Difficulty: difficult

Ingredients
1 bone-in leg of Swiss lamb (approx. 1.8–2 kg)
2 bunches rosemary
Salt and freshly ground pepper
1 bunch soup vegetables
2 dl stock
300 g large dried white beans, soaked overnight
2–3 garlic cloves
3 tbsp olive oil
5 dried figs

Preparation
Make several deep incisions in the leg of lamb with a narrow knife and insert small sprigs of rosemary. Season generously with salt and pepper and place in a roasting pan. Roughly chop the soup vegetables and add them around the lamb. Pour in the stock.
Roast in a preheated oven at 180°C for 70–90 minutes, depending on the desired doneness. As a guide: 55°C core temperature = medium; from 62°C = well done.
Meanwhile, drain the soaked beans and cook in plenty of water for about 40 minutes until tender. Peel and slice the garlic and sauté in olive oil. Cut the figs into small pieces and sauté briefly. Add the beans and allow them to caramelise lightly for 5–6 minutes, turning regularly. Season with salt and pepper and keep warm.
Remove the lamb and keep warm. Loosen the roasting juices, adding a little water if necessary, strain into a saucepan and reduce slightly. Carve the meat from the bone and serve with the beans and roasting jus.

Polenta is an excellent accompaniment.