Leg of Lamb with Figs and Lemons

Ingredients

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

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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