1.Preheat oven to 180°C (160°C fan forced).
2.Combine garlic, ginger, chilli, herbs, spices and oil in a small bowl.
3.Rub herb mixture all over lamb, season. Place lamb in an oiled large roasting pan, roast, uncovered, 1¼ hours.
4.Add figs to pan, drizzle honey over figs and lamb. Roast for a further 15 minutes or until lamb is cooked to medium or as desired. Cover lamb loosely with foil, rest10 minutes.
5.Serve sliced lamb with figs.
Make double the herb rub mixture, toss half the quantity through steamed couscous and serve with the lamNote