Rolled Leg of Lamb with Balsamic Fig–Basil Sauce

Name: Rolled Leg of Lamb with Balsamic Fig–Basil Sauce
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Greek, Italian
Ingredients: 0.5 cup Balsamic Vinegar; 1 tsp Black Pepper; 5 tbsp Butter; 0.33 cup Dried Calimyrna Figs; 0.25 cup Dried Currant; 5 tsp Fresh Basil; 2 tbsp Fresh Mint; 1.5 tbsp Fresh Rosemary; 1.5 tbsp Fresh Thyme; 3 whole Garlic; 0.5 tsp Ground Coriander; 3 tbsp Honey; 4 lb Leg of Lamb; 2 tbsp Liqueur; 2 tbsp Olive Oil; 0.5 cup Prune; 1.25 tsp Salt; 0.5 cup Salted Almonds

Dinner 🍽️Lunch 🥪 Greek 🇬🇷Italian 🇮🇹 High-Protein 💪Low-Sodium Gluten-Free Paleo 🦴Carnivore 🥩Comfort-Food Anabolic Diet

Rolled Leg of Lamb with Balsamic Fig–Basil Sauce balances rich, tender meat with a lush, tangy glaze. The stuffing of prunes, currants, almonds, and herbs adds sweet-nutty depth and aromatic freshness, while the balsamic-fig finish brings a glossy, slightly syrupy bite. Ideal for holidays or a special dinner party where an impressive centerpiece and complex flavors shine.

Prep50 mins
Cook1 hr
Serves6
DifficultyHard

1

Preheat the oven to 400 degrees F (200 degrees C).
2

In a small bowl, mix the chopped prunes and currants with the creme de cassis and set aside. In a separate small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3

Untie and unroll the lamb, laying it flat on the work surface. Trim any excess fat, and slice open thicker areas so it is evenly thick and roughly rectangular. Sprinkle half of the herb mixture over the lamb. Stir the almonds and chopped mint into the prune mixture, then spread it evenly over the lamb. Roll up from one of the short ends and tie with kitchen twine at 1-inch intervals. Cut 9 slits about 1 inch deep in the top of the lamb and insert a slice of garlic into each slit. Rub with olive oil and sprinkle with the remaining herb mixture.
4

Place the lamb seam-side up on a rack in a roasting pan. Roast in the preheated oven to your preferred doneness. For medium-rare, an instant-read thermometer inserted in the center should register 140 degrees F (60 degrees C). Remove the lamb from the oven, cover with foil, and let rest for 15 minutes while you continue with the recipe.
5

While the lamb rests, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until reduced by half, 4 to 5 minutes. Stir in the butter, honey, and sliced figs; stir until the butter melts, then remove from the heat, stir in the chopped basil, and set aside.
6

To serve, remove the twine from the lamb and slice into 1/2-inch-thick pieces. Arrange on a warm serving platter, drizzle with the fig sauce, and garnish with mint and basil leaves.