Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce


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.

Prep Time:
50 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
2 hrs
1 lamb roast


  • ½ cup coarsely chopped prunes

  • ¼ cup currants

  • 2 tablespoons creme de cassis liqueur

  • 1 ½ tablespoons minced fresh rosemary

  • 1 ½ tablespoons minced fresh thyme

  • ½ teaspoon ground coriander

  • 1 ¼ teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 (4 pound) boneless leg of lamb, rolled and tied

  • ½ cup chopped roasted and salted almonds

  • 2 tablespoons chopped fresh mint

  • 3 cloves garlic, cut into thirds

  • 2 tablespoons olive oil

  • ½ cup balsamic vinegar

  • 5 tablespoons butter

  • 3 tablespoons honey

  • cup thinly sliced, stemmed Calimyrna figs

  • 5 teaspoons chopped fresh basil

  • 6 leaves mint

  • 6 leaves basil


  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.

Nutrition Facts (per serving)

631 Calories
40g Fat
29g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 631
% Daily Value *
Total Fat 40g 51%
Saturated Fat 15g 76%
Cholesterol 147mg 49%
Sodium 649mg 28%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 23g
Protein 38g
Vitamin C 5mg 25%
Calcium 86mg 7%
Iron 4mg 21%
Potassium 691mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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