Leg of Lamb with Figs and Lemons

Leg of Lamb with Figs and Lemons
Photo by James Carrier


  • 2 tablespoons sugar
  • About 1 cup dry red wine
  • Salt
  • 1 teaspoon fresh thyme leaves or dried thyme
  • 1 leg of lamb (5 to 6 lb.), fat trimmed
  • 4 or 5 rosemary sprigs (each 5 to 6 in. long), rinsed, or 2 teaspoons dried rosemary
  • 2 tablespoons balsamic vinegar
  • + 4 more ingredients
    • 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. 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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