Leg of Lamb with Figs and Lemons

Name: Leg of Lamb with Figs and Lemons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 59 milliliters whipping cream or crème fraîche; 237 milliliters About dry red wine; 118 milliliters About fat-skimmed chicken broth; 1 kilograms 12 ripe black figs (about each); 1 teaspoon fresh thyme leaves or dried thyme; 2 kilograms leg of lamb , fat trimmed; 227 grams lemons each); 4 or 5 rosemary sprigs (each 5 to 6 in. long), rinsed, or 2 teaspoons dried rosemary; 8 servings Salt; 2 Tbsps sugar

Leg of Lamb with Figs and Lemons might be just the main course you are searching for. One portion of this dish contains roughly 38g of protein, 10g of fat, and a total of 386 calories. This recipe serves 8. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up figs, fat-skimmed chicken broth, wine, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse lamb and pat dry.

Ingredients you will need

Lamb

Sprinkle lightly with salt and set in a shallow 10- by 15-inch pan. Pat thyme all over meat; lay rosemary sprigs on the leg.

Ingredients you will need

Rosemary

Thyme

Meat

Salt

Equipment you will use

Frying Pan

Rinse figs and lemons.

Ingredients you will need

Lemon

Figs

Cut figs in half lengthwise through stems and lay, cut side up, around lamb. Trim off and discard ends of lemons, then thinly slice lemons crosswise and discard seeds. Scatter slices over and around figs.

Ingredients you will need

Lemon

Seeds

Figs

Lamb

Pour about 1/2 cup wine and the vinegar into pan.

Ingredients you will need

Vinegar

Wine

Equipment you will use

Frying Pan

Sprinkle fruit with sugar.

Ingredients you will need

Fruit

Sugar

Bake in a 400 regular or convection oven until a thermometer inserted through thickest part of meat to the bone reaches 130, about 1 1/2 hours. As liquid evaporates, add more wine to pan to prevent scorching. Occasionally, turn fruit gently. The edges of the pieces should get dark; if fruit starts to scorch, remove from pan.

Ingredients you will need

Fruit

Bone