In a large skillet, combine the coconut oil, coffee, pan juices (or stock), orange zest and juice and spices. Bring to a simmer over medium heat.
Throw in figs and cook for about 5 minutes until softened.
Dilute arrowroot flour in water and stir that mixture into the sauce. Bring back to a simmer and continue cooking until the sauce thickens, about 2-3 minutes.
Add pieces of lamb and cook until meat is heated through.
Stir in toasted almonds and serve with some oven baked turnip fries (the combination of flavour is out of this world)