1/4 cup (45g) wild rice 1/4 cup (180ml) water 1/4 cup (50g) cracked wheat 20g butter
1 teaspoon fennel seeds 1/2 teaspoon ground cinnamon 1/3 cup (85g) chopped glace figs
1/2 cup (60g) chopped walnuts
1 tablespoon lemon juice
1 tablespoon honey
Bring rice and water to boil in small pan; simmer, covered, for about 20 minutes or until tender. Remove from heat.
Meanwhile, cover wheat with cold water in medium pan; bring to boil. Simmer, uncovered, about 15 minutes or until just tender; drain. Heat butter in medium pan; cook seeds, cinnamon, figs and nuts, stirring, about 4 minutes or until nuts are browned lightly. Combine nut mixture in large bowl with rice and wheat. [Can be made ahead to this stage.
Cover; refrigerate overnight or freeze.] Spread half of the fig seasoning inside boned cavity of lamb; spread remaining seasoning down centre of lamb. Roll from short side to enclose seasoning; secure lamb with skewers, tie with kitchen string at 2cm intervals. Place lamb on wire rack in large baking dish; brush with combined juice and honey.
Bake, uncovered, in moderate oven about l1/4 hours or until cooked as desired. Cover lamb loosely with foil; stand 20 minutes before carving.