2 lamb rumps, approximately 1 kg each,
1 can of cinnamon soup
2 tablespoons ground cumin
2 tablespoons grated ginger
8 large onion rings
6 garlic cloves
48 dried figs
2 tablespoons orange peel
1/2 cup balsamic vinegar
2 cups water
Olive oil
Salt and black pepper
2 lamb rumps, approximately 1 kg each,
1 can of cinnamon soup
2 tablespoons ground cumin
2 tablespoons grated ginger
8 large onion rings
6 garlic cloves
48 dried figs
2 tablespoons orange peel
1/2 cup balsamic vinegar
2 cups water
Olive oil
Salt and black pepper
Place the lamb rumps in a greased baking dish and put them in the oven at 220°C, preheated, for 10 minutes
Dust the lamb with spices, salt, and pepper, then top it with onions and garlic
Brush with olive oil and water
Cover with aluminum foil and bake at 160°C for 4 or 5 hours, or until the meat is tender
Baste every half hour with broth or water
Remove the foil, increase the heat to 220°C, and brown the lamb for an additional 30 minutes
Reduce the heat to 180°C
Place whole figs in a saucepan with water, cover, bring to a boil, then simmer for 2 minutes
Drain and place in a baking dish with salt, pepper, orange peel, vinegar, and olive oil
Bake at 180°C for 30 minutes
Remove the excess fat from the lamb using a confectioner's brush, strain the sauce, and simmer it in a saucepan
Season with salt and pepper
Serve the lamb with the sauce and figs.
