Ingredients

1 boneless lamb shoulder, 4 to 4 1/2 pounds, rolled and tied, bones cut into pieces Salt and freshly ground pepper, to taste All-purpose flour for dredging 4 to 5 teaspoons olive oil 1 large yellow onion, thinly sliced 4 large garlic cloves, crushed with the side of a knife 1/2-inch-wide strips of peel from 1 lemon (with no bitter white pith) 1 cup dry red wine 1 cup chicken stock 1 tablespoon tomato paste 1 teaspoon dried oregano 1/8 teaspoon ground cloves 6 large dried figs, about 8 ounces total, hard stems trimmed, figs halved or quartered 1 tablespoon chopped fresh dill

Description

Ask The Butcher To Give You The Lamb Bones So You Can Add Them To The Pot. They Will Contribute Flavor To The Subtly Fig-sweetened Sauce. If Desired, Garnish The Finished Dish With Halved Fresh Figs. '

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