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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Elevate your holiday lamb roast with a flavorful stuffing of dried plums, currants, almonds, creme de cassis, and mint.
Ingredients:
  • 0.5 cup coarsely chopped prunes
  • 0.25 cup currants
  • 2 tablespoons creme de cassis liqueur
  • 1.5 tablespoons minced fresh rosemary
  • 1.5 tablespoons minced fresh thyme
  • 0.5 teaspoon ground coriander
  • 1.25 teaspoons salt
  • 1 (4 pound) boneless leg of lamb, rolled and tied
  • 0.5 cup chopped roasted and salted almonds
  • 2 tablespoons chopped fresh mint
  • 3 cloves garlic, cut into thirds
  • 2 tablespoons olive oil
  • 0.5 cup balsamic vinegar
  • 5 tablespoons butter
  • 3 tablespoons honey
  • 0.33333334326744 cup thinly sliced, stemmed Calimyrna figs
  • 5 teaspoons chopped fresh basil
  • 6 leaves mint
  • 6 leaves basil
Instructions:
  • Preheat oven to 400°F (200°C) for perfectly baked dishes.
  • Mix the chopped prunes and currants with creme de cassis in a small bowl, then mix rosemary, thyme, coriander, salt, and pepper in another bowl; set aside.
  • - Open up the lamb on the work surface, even it out by cutting any thick parts, and remove excess fat. Sprinkle half of the herb mixture over the lamb. Combine almonds and chopped mint with the prune mixture, then spread it all over the lamb. Roll up the lamb, tie it with kitchen twine, and make 9 one-inch deep slits on the top. Insert a slice of garlic into each slit. Finish by rubbing olive oil and sprinkling the rest of the herb mixture over the lamb.
  • Place the lamb on a rack in a roasting pan, seam-side up, and roast in a preheated oven until reaching your preferred doneness of medium-rare, which is at 140 degrees F (60 degrees C) when measured in the center. Remove from the oven, cover with foil, and let it rest for 15 minutes before continuing with the recipe.
  • While the lamb rests, bring balsamic vinegar to a boil in a saucepan over high heat. Reduce by half, about 4 to 5 minutes. Stir in butter, honey, and sliced figs until butter melts. Remove from heat, add chopped basil, and set aside.
  • Prepare the lamb by removing the twine and slicing it into 1/2 inch thick pieces. Place the slices on a warm serving platter, then generously drizzle with the fig sauce. Finish by elegantly garnishing with fresh mint and basil leaves.

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