Roast Leg Of Lamb With Cranberry-Fig Stuffing Recipe

Name: Roast Leg Of Lamb With Cranberry-Fig Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cranberries, chopped; 1/2 cup currants; 1 1/2 cups figs, chopped; 1 1/2 cups boiling water; 6 lbs leg of lamb, butterflied (the weight is before removing the bone, Save the bone); 3 cloves garlic, minced; 1 tablespoon fresh thyme, chopped (or 3/4 tsp dried thyme); 1 tablespoon sage, fresh chopped (or 1/3 tsp dried sage); 1 orange, juice and zest of; 2 carrots; 1 stalk celery, diced; 1 medium onion, diced; 1 cup dry red wine (substitute beer or grape juice); salt & pepper

Servings: persons

1 cup dried cranberries, chopped
1/2 cup currants
1 1/2 cups figs, chopped
1 1/2 cups boiling water
6 lbs leg of lamb, butterflied (the weight is before removing the bone, Save the bone)
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped (or 3/4 tsp dried thyme)
1 tablespoon sage, fresh chopped (or 1/3 tsp dried sage)
1 orange, juice and zest of
2 carrots
1 stalk celery, diced
1 medium onion, diced
1 cup dry red wine (substitute beer or grape juice)
salt & pepper

1
["Soak currents,figs and cranberries in the boiling water for 30 minutes.", "Season the lamb with salt& pepper.", "Make a mixture of the garlic, thyme,& sage and rub all over the lamb.", "Sprinkle the inside of the leg with orange zest.", "Drain fruits, reserve liquid, and spread the fruit 1/2"" thick on the inside of the leg.", "Roll the leg from the small end, jelly roll style and tie with twine.", "Heat oven to 425F degrees.", "Place lamb in a shallow roasting pan.", "Add the lamb bone,carrots, celery, fruit water,orange juice and wine.", "Cover the pan with foil roast 30 minutes lower heat to 325F, loosely leave the foil over the roast but not sealed, and roast 45-60 minutes (or until the internal temp is 155F).", "Transfer lamb to a platter.", "Remove bone from pan& skim off the fat.", "Strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half.", "Serve with the sliced roast on the side."]

5725

kcal

Calories

641

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dried cranberries, chopped, 1/2 cup currants, 1 1/2 cups figs, chopped, 1 1/2 cups boiling water, and more.

Yes, Roast Leg Of Lamb With Cranberry-Fig Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Leg Of Lamb With Cranberry-Fig Stuffing

How did you like this recipe?

Frequently Asked Questions