How to make it

  • Preheat oven to 400 degrees F (200 degrees C).
  • .
  • 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.
  • . 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.
  • Sprinkle half of the herb mixture over the lamb.
  • Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb.
  • Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals.
  • 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.
  • .
  • 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 (
  • Remove lamb from the oven and cover with foil.
  • Allow to rest for 15 minutes while proceeding with the recipe.
  • . 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.
  • .
  • 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.

Reviews & Comments 4

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    " It was excellent "
    tinadc ate it and said...
    This sounds devine.....hi 5
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    " It was excellent "
    tablescape ate it and said...
    Fig sauce; sound so interesting. Love lamb. Thanks for this post.
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  • midgelet 8 years ago
    as long as you can use a piece of meat that can be rolled and stuffed shouldn't be a problem
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  • ayeyerma 8 years ago
    Wow this sounds delicious do you think i could use lamb shoulder?
    Was this review helpful? Yes Flag

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