This is from the delicious magazine.
Quite simple if lengthy.
Heat a little oil in a roasting tray over the hob and brown the outside of your (boned) leg of lamb. Then put lots of seasoning over the lamb, drizzle with olive oil and put the leaves from three sprigs of rosemary all over the lamb. Cover the tray with tin foil and put in the oven (200 C) for an hour.
Then get the zest and juice of a lemon and the zest of an orange, 2 cloves of garlic finely chopped, 4 tablespoons of extra virgin olive oil, and heat over a low heat for 2 minutes. Then add 35g of chopped hazelnuts and 50g of white breadcrumbs, 4 roughly chopped mint leaves and 4 anchovies (drained of oil). Mix well and leave to one side.
Rip 6 figs in half and put them in the oven for 10 minutes.
When the lamb has been in for an hour take off the foil and put it back in the oven for another 15 minutes. Then take it out of the oven and let it rest for 10 minutes.
Carve in thick chunks, cover with the figs and breadcrumb mixture.
Serve with new potatoes and rocket salad.