Leg of Lamb with Figs and Lemons

Leg of Lamb with Figs and Lemons
Photo by James Carrier


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

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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