Stuffed Leg of Lamb with Balsamic-Fig Sauce

Name: Stuffed Leg of Lamb with Balsamic-Fig Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters chopped roasted and salted almonds; 118 milliliters balsamic vinegar; 6 leaves basil; 1 teaspoon freshly ground black pepper; 5 Tbsps butter; 2 Tbsps creme de cassis liqueur; 59 milliliters currants; 79 milliliters thinly sliced, stemmed Calimyrna figs; 2 Tbsps minced fresh rosemary; 2 Tbsps minced fresh thyme; 3 cloves garlic, cut into thirds; 1 teaspoons ground coriander; 3 Tbsps honey; 2 kilograms boneless leg of lamb, rolled and tied; 6 leaves mint; 2 Tbsps olive oil; 118 milliliters coarsely chopped prunes; 1 teaspoons salt

Stuffed Leg of Lamb with Balsamic-Fig Sauce is a gluten free side dish. This recipe serves 1. One portion of this dish contains around 257g of protein, 173g of fat, and a total of 3396 calories. This recipe covers 80% of your daily requirements of vitamins and minerals. Head to the store and pick up rosemary, balsamic vinegar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Creme De Cassis

Coriander

Currants

Rosemary

Pepper

Prunes

Thyme

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Lamb

Sprinkle half of the herb mixture over the lamb.

Ingredients you will need

Lamb

Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb.

Ingredients you will need

Almonds

Spread

Prunes

Lamb

Mint

Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals.

Ingredients you will need

Roll

Equipment you will use

Kitchen Twine

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.

Ingredients you will need

Olive Oil

Garlic

Lamb

Dry Seasoning Rub

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).

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.

Ingredients you will need

Lamb

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Balsamic Vinegar

Vinegar

Butter

Basil

Honey

Figs

Lamb

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Fresh Basil