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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

SUBMITTED BY: Barbara E. PHOTO BY: Allrecipes

"Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil."
RECIPE RATING:
The reviewer gave this recipe 37 stars. This recipe average a 4.8 star rating.
Read Reviews (34)
PREP TIME  50 Min
COOK TIME  1 Hr
READY IN  2 Hrs
Original recipe yield 1 lamb roast

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup coarsely chopped prunes
  • 1/4 cup currants
  • 2 tablespoons creme de cassis liqueur
  •  
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 1/2 tablespoons minced fresh thyme
  • 1/2 teaspoon ground coriander
  • 1 1/4 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  •  
  • 1 (4 pound) boneless leg of lamb, rolled and tied
  • 1/2 cup chopped roasted and salted almonds
  • 2 tablespoons chopped fresh mint
  • 3 cloves garlic, cut into thirds
  • 2 tablespoons olive oil
  •  
  • 1/2 cup balsamic vinegar
  • 5 tablespoons butter
  • 3 tablespoons honey
  • 1/3 cup thinly sliced, stemmed Calimyrna figs
  • 5 teaspoons chopped fresh basil
  •  
  • 6 leaves mint
  • 6 leaves basil

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
  3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch 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 roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
  5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
  6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2006 by odetoMFK
Figs and balsamic vinegar give this recipe instant crowd appeal. The aged balsamic vinegar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2007 by Jackie
I made this for my family Easter Sunday and it was a huge hit. I couldn't find currants so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2006 by Michaela
The best lamb I have ever tasted. Even my son (who is not a fan of Lamb) ate two helpings! And... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by JMeisha
We loved this recipe. We live in a small country town and there was no lamb or figs near so I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by lauren
This was really good! It was a hit in my pre-Xmas gathering. I sub'd cherries for the currants... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2006 by Melanie
This recipe has become a new holiday tradition for our family -- I was drawn to it because it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by YESMAMJULIE
OMG!! This was absolutely fantastic! The sauce was incredibly easy and will be made again to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2006 by texan
The wonderful combination of figs and balsamic will impress your guests. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2006 by judi