Recipe Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Recipe Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Prep Time: 50 mins
Cook Time: 1 hrs
Total Time: 2 hrs
Servings: 6
Yield: 1 lamb roast
Rating: 4.8
Ingredients
½ cup coarsely chopped prunes, ¼ cup currants, 2 tablespoons creme de cassis liqueur, 1 ½ tablespoons minced fresh rosemary, 1 ½ tablespoons minced fresh thyme, ½ teaspoon ground coriander, 1 ¼ teaspoons salt, 1 teaspoon freshly ground black pepper, 1 (4 pound) boneless leg of lamb, rolled and tied, ½ cup chopped roasted and salted almonds, 2 tablespoons chopped fresh mint, 3 cloves garlic, cut into thirds, 2 tablespoons olive oil, ½ cup balsamic vinegar, 5 tablespoons butter, 3 tablespoons honey, ⅓ cup thinly sliced, stemmed Calimyrna figs, 5 teaspoons chopped fresh basil, 6 leaves mint, 6 leaves basil
Instructions
Preheat oven to 400 degrees F. Combine prunes, currants, and creme de cassis; in another bowl, mix rosemary, thyme, coriander, salt, and pepper. Flatten and trim the lamb, season with half the herbs, and spread a mixture of the fruit and almonds inside before rolling and tying with twine. Insert garlic slices into slits, rub with oil and the remaining herbs, then roast until the internal temperature reaches 140 degrees F. While the lamb rests for 15 minutes, reduce balsamic vinegar by half and stir in butter, honey, figs, and basil to create a sauce. Slice the lamb and serve drizzled with the fig sauce and garnished with fresh herbs.
Nutrition
Total Fat 40g 51%, Saturated Fat 15g 76%, Cholesterol 147mg 49%, Sodium 649mg 28%, Total Carbohydrate 29g 11%, Dietary Fiber 3g 11%, Total Sugars 23g, Protein 38g, Vitamin C 5mg 25%, Calcium 86mg 7%, Iron 4mg 21%, Potassium 691mg 15%
