Leg of Lamb with Figs and Lemons

Leg of Lamb with Figs and Lemons
Photo by James Carrier


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

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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