Roast lamb with figs, and then roll out the flatbread

Once a common roast for midday Sunday dinner, leg of lamb has lost its place of prominence. One reason is that the joint is known to be hard to carve. But now legs come boned and rolled and take about an hour to roast. With shared Mediterranean origins, lamb and figs are a natural match. Add couscous, a North African staple, and you have an appealing plate. Rub the meat with a smoky, sweet combination of paprika and rosemary. Halfway through roasting, surround the lamb with chopped fresh mission figs so their juices meld with the drippings. While the meat rests after roasting, make a quick pan sauce that will serve you again on flatbreads.