Prunes 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 for Christmas or Easter. 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 finishing touch and extremely flavourful thanks to the fresh basil.
Utterly delicious!!! Highly recommend and will certainly make time and time again. - 29 Feb 2012
This is so special it is the new traditional Christmas dinner in our house. - 19 Dec 2015
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 ingredients. It was good--but not nearly as delicious as I was expecting. First, I would suggest you double or triple the herb/spice rub. Because it was NOT CLOSE TO ENOUGH. I really think that if I had done this, it might have been a five star. Double the liqueur amount. I subbed black cherry liqueur because I didn't want to buy a bottle of cassis I would never drink. Lastly, the cooking time is off for this recipe. Lamb just shouldnt be cooked more than medium rare, which means removal from the oven at 125-130 F on the thermometer. Check your old cookbooks ladies and gentlemen-- the ones printed before our nation became fearful -- medium rare is 130-135F, and meat always rises 5F internally after removal from the oven! That means 8-9 minutes per pound for lamb. My 5 lb roast was done in 40 min--so check it early!! Also, because it's butterflied, the ends of the lamb cook to well while the middle is medium rare, so you can even please the philistines who prfer well-done meat with this recipe. - 28 Dec 2009 (Review from Allrecipes US | Canada)