Leg of Lamb with Figs and Lemons

Leg of Lamb with Figs and Lemons
Photo by James Carrier


  • About 1 cup dry red wine
  • 4 or 5 rosemary sprigs (each 5 to 6 in. long), rinsed, or 2 teaspoons dried rosemary
  • 12 ripe black figs (about 3 oz. each)
  • About ½ cup fat-skimmed chicken broth
  • ¼ cup whipping cream or crème fraîche
  • 2 lemons (4 oz. each)
  • 1 leg of lamb (5 to 6 lb.), fat trimmed
  • + 4 more ingredients
    • Salt
    • 1 teaspoon fresh thyme leaves or dried thyme
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons sugar

1. Rinse lamb and pat dry. Sprinkle lightly with salt and set in a shallow 10- by 15-inch pan. Pat thyme all over meat; lay rosemary sprigs on the leg.2. Rinse figs and lemons. Cut figs in half lengthwise through stems and lay, cut side up, around lamb. Trim off and discard ends of lemons, then t...

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