Mediterranean Stuffed Leg of Lamb with Balsamic Fig Sauce

Recipe Collection: Dinner

Mediterranean Stuffed Leg of Lamb with Balsamic Fig Sauce. This non-vegetarian masterpiece features a succulent leg of lamb filled with a rich blend of dried plums, currants, and almonds, all enhanced by a tangy balsamic fig sauce. Perfect for special occasions, this dish is a showstopper that caters to Mediterranean cuisine lovers.

The flavor profile is a harmonious mix of savory herbs and sweet figs, making it versatile for festive gatherings or family dinners. Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your guests with this stunning centerpiece! Explore more recipes and simplify your meal prep with easyChef Pro today!

Overview

This elegant stuffed leg of lamb is perfect for holiday gatherings. Filled with a delightful mixture of dried plums, currants, and almonds, and topped with a balsamic fig sauce, this dish is both flavorful and visually stunning. The fresh herbs and garlic enhance the lamb's natural taste, making it a memorable centerpiece for any meal.

Diet Type

Non-Vegetarian

Allergies

Contains Nuts

Cuisine

Mediterranean

Serving Size: 6

Cooking Time: 120 minutes

Ingredients

• 0.5 Cup prunes, minced
• 0.25 Cup currants
• 2 Tablespoons creme de cassis liqueur
• 1.5 Tablespoons fresh rosemary, minced
• 1.5 Tablespoons fresh thyme, minced
• 0.5 Teaspoon coriander, ground
• 1.25 Teaspoons salt
• 1 Teaspoon black pepper, ground
• 1 4 Pounds leg of lamb, boneless and tied
• 0.5 Cup almonds, grated
• 2 Tablespoons fresh mint, minced
• 3 Cloves garlic, sliced
• 2 Tablespoons olive oil
• 0.5 Cup balsamic vinegar
• 5 Tablespoons butter, melted
• 3 Tablespoons honey
• 0.33 Cup Calimyrna figs, sliced
• 5 Teaspoons fresh basil, minced
• 6 Leaves mint, torn
• 6 Leaves basil, torn

Steps

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine prunes, currants, and creme de cassis. Set aside. In another bowl, mix rosemary, thyme, coriander, salt, and pepper.
3. Untie and unroll the lamb, laying it flat. Trim excess fat and cut thick parts to even out. Sprinkle half the herb mixture over the lamb. Mix almonds and mint into the prune mixture and spread over the lamb. Roll up the lamb and tie with kitchen twine at 1-inch intervals. Make 9 slits on top and insert garlic slices. Rub with olive oil and sprinkle remaining herbs.
4. Place lamb seam-side up on a rack in a roasting pan. Roast to desired doneness (medium-rare: 140°F/60°C). Remove from oven, cover with foil, and rest for 15 minutes.
5. While resting, boil balsamic vinegar in a saucepan until reduced by half. Stir in butter, honey, and figs until butter melts. Remove from heat and stir in basil.
6. Remove twine from lamb, slice into 1/2-inch pieces, arrange on a platter, drizzle with fig sauce, and garnish with mint and basil leaves.

Enjoy this sophisticated dish with your loved ones!