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1
Preheat the oven to 450 degrees F and arrange a rack in the lower third.
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2
Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix to combine.
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3
Rub the mixture all over the roast and set aside at room temperature for 1 hour.
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4
(Can be done up to 12 hours ahead.
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5
Store covered in the refrigerator and bring to room temperature while oven heats).
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6
Overlap the prosciutto on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones.
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7
Arrange the roast in a large roasting rack, bone side down.
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8
Roast until the meat is nicely browned, about 25 minutes.
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9
Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey.
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10
Season well with salt and pepper, to taste, and toss to coat.
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11
Add the fig mixture to the roasting pan, reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes.
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12
Baste the vegetables occasionally, until the internal temperature registers 115 to 120 degrees F on an instant-read thermometer.
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13
(Be sure the thermometer is exactly in the center of the roast.)
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14
Remove the roast from the oven and transfer it to a cutting board.
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15
Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes.
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16
Remove kitchen string, carve, and transfer to a serving platter.
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17
Serve with the figs and onions.
