Roast Leg of Lamb with Fig and Balsamic Sauce

14saves
2hours20min


107 people made this

When you roast a leg of lamb do it properly! This stuffed leg has a filling of prunes, currants, almonds and herbs and is finished with a balsamic honey sauce.

Barbara Estabrook

Ingredients
Serves: 6 

  • 2kg boneless leg of lamb
  • 1/2 cup coarsely chopped pitted prunes
  • 1/4 cup currants
  • 2 tablespoons creme de cassis liqueur
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 1 1/2 tablespoons finely chopped fresh thyme
  • 1/2 teaspoon ground coriander
  • 1 1/4 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped roasted and salted almonds
  • 2 tablespoons chopped fresh mint
  • 3 cloves garlic, cut into thirds
  • 2 tablespoons olive oil
  • for the sauce
  • 1/2 cup balsamic vinegar
  • 25g butter
  • 3 tablespoons honey
  • 100g dried figs, thinly sliced
  • 2 tablespoons chopped fresh basil
  • 6 mint leaves
  • 6 basil leaves

Directions
Preparation:50min  ›  Cook:1hour30min  ›  Ready in:2hours20min 

  1. Preheat oven to 200 degrees C.
  2. Combine the prunes, currants and creme de cassis in a small bowl. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper.
  3. Lay the lamb out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is an even thickness. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture and spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 3cm intervals. Cut 9 slits about 2cm deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
  4. Place lamb seam-side up on a rack set in a baking dish. Roast in the oven for about 1 1/2 hours or until cooked as desired. Allow to rest for 15 minutes before slicing.
  5. Meanwhile, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil for 4-5 minutes or until reduced by half. Add the butter, honey and figs. Stir until the butter has melted, then remove from the heat. Stir in the chopped basil.
  6. To serve, remove the twine from the lamb and cut into thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

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