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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Rated as 4.83 out of 5 Stars

"Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil."
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2 h servings 631
Original recipe yields 6 servings (1 lamb roast)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
  3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
  4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
  5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
  6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 631 calories; 39.7 29.2 38.2 147 649 Full nutrition

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  1. 126 Ratings

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Most helpful positive review

I am a lamb lover; it's by far my favorite meat, I made this meal for Xmas dinner and I was expecting perfection since the recipe sounded absolutely divine and I spent so much money on the ingr...

Most helpful critical review

did not care for this recipie because i love lamb and i could not taste the lamb at all just all the spices

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I am a lamb lover; it's by far my favorite meat, I made this meal for Xmas dinner and I was expecting perfection since the recipe sounded absolutely divine and I spent so much money on the ingr...

This was a very interesting and elegant dish! The herbs really worked well together, but next time I'll use more rosemary. It wasn't quite as flavorful as I had hoped, though. Here are some tips...

We loved this recipe. We live in a small country town and there was no lamb or figs near so I had to substitute. I used sliced pork sirloin roast and cherries instead of currants. I doubled t...

Figs and balsamic vinegar give this recipe instant crowd appeal. The aged balsamic vinegar that we bought blends beautifully with figs in this recipe -- savory but sweet -- and combines beautifu...

I made this for my family Easter Sunday and it was a huge hit. I couldn't find currants so I added some dried cranberries. I also couldn't find the particular fig type called for in the recipe...

I made some changes to the recipe,substituting what I had on had: replaced the almonds with walnuts, substituted dates for figs, dried herbs for the fresh ones. This recipe is fabulous! I enjoye...

Like whoa. I made this for a number of guests on New Years Eve and made quite the ruckus. Thank you for your recipe! I cooked it in a Dutch oven without the lid on the stove top for about 8 mi...

This recipe is a winner! Made it for Easter and my lamb-hating husband and I both loved it! The key is the wonderful balsamic-fig sauce, which would also be good on duck. Do yourself a favor a...

I am not a lamb lover AT ALL! In fact it baa's at me! But I hosted Easter and one of my guests could not eat ham, so I added this to my menu. It was THE hit of my Easter table! All of the adults...