Yotam Ottolenghi cooks roasted lamb with figs, radicchio and chicory on Mediterranean Feast in Sardinia.

The ingredients are: 1.9kg shoulder of lamb, bone in, 4 tbsp olive oil, 2 tbsp lemon juice, 2 tsp dried mint, 1½ tbsp chopped thyme, 1 head of garlic, cut in half widthways, 1 small radicchio, cut into 2cm wedges (150g net), 3 chicories, halved lengthways (200g net), 2 tbsp honey, 4 large sprigs of rosemary, 4 sage stems, 15 figs, halved (600g net), 20g rocket and Coarse sea salt and black pepper.

For the dressing: 70ml olive oil, 90ml lemon juice, 1½ tbsp honey, ½ tsp ground cinnamon and 1 tbsp pomegranate molasses.