Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
cup prunes — chopped
tbsp rosemary — minced
tbsp crème de cassis
tbsp thyme — chopped finely
tsp coriander — ground
tsp black pepper — ground
cup almonds — roasted, salted, and chopped
lbs lamb boneless leg —rolled and tied
garlic cloves — cut into pieces (1/3)
tbsp fresh mint — chopped
tbsp olive oil
cup balsamic vinegar
cup Calimyrna figs — sliced and stemmed
tsp basil — chopped fresh
How to make Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
- Preheat the oven to 200°C. Add the currants and prunes with crème de cassis on a bowl. Keep aside.
- Add thyme, rosemary, salt, coriander, pepper, and salt. Keep aside.
- Untie the lamb and unroll it, placing it on a flat surface. Remove the excess fat and prepare it well so it is uniformly thick. Cut open the thick parts and ensure it is roughly rectangular.
- Sprinkle half of the herb mixon the meat. Add the mint and almonds to the prune mix and spread it over the lamb evenly.
- Roll up from the short side and at 1-inch intervals, tie it with kitchen twine. Cut 9 slits on the lamb top each of them being roughly 1 inch deep. Insert garlic slices in each of the slits.
- Rub some olive oil and sprinkle the remaining herb preparation. Place the prepared meat in a roasting pan with the seam-side upwards. Roast in the oven.
- When a thermometer placed inside the central portion reads about 60°C, remove the lamb and cover it with foil. Let it rest for 15 minutes.
- Boil some balsamic vinegar on a high flame. When the vinegar reduces to half, add honey, butter, and figs while stirring. Allow the butter to melt while stirring continuously. Remove from the flame and add basil while stirring. Keep aside.
- Remove the twine and cut it into slices about ½ inch thick. Place them on a warm serving platter and add some fig sauce. Garnish with some basil and mint leaves.
You could use aluminum foil to keep the meat moist and ensure that it is evenly cooked.
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce uses the famous Cassis liqueur which is used to make several popular cocktails. It is also served post dinner and has a sharp blackcurrant flavor.