Leg of Lamb with Figs and Lemons

Leg of Lamb with Figs and Lemons
Photo by James Carrier


  • 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 sugar
  • 12 ripe black figs (about 3 oz. each)
  • About ½ cup fat-skimmed chicken broth
  • 1 teaspoon fresh thyme leaves or dried thyme
  • About 1 cup dry red wine
  • + 4 more ingredients
    • 2 tablespoons balsamic vinegar
    • ¼ cup whipping cream or crème fraîche
    • 2 lemons (4 oz. each)
    • 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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