Stuffed leg of lamb with balsamic, fig and basil sauce

    1 hour 50 min

    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.

    139 people made this

    Serves: 6 

    • 75g coarsely chopped prunes
    • 25g currants
    • 2 tablespoons creme de cassis liqueur
    • 1 1/2 tablespoons minced fresh rosemary
    • 1 1/2 tablespoons minced fresh thyme
    • 1/2 teaspoon ground coriander
    • 1 1/4 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 (2kg) boneless leg of lamb, rolled and tied
    • 75g chopped roasted and salted almonds
    • 2 tablespoons chopped fresh mint
    • 3 cloves garlic, cut into thirds
    • 2 tablespoons olive oil
    • 125ml balsamic vinegar
    • 5 tablespoons butter
    • 3 tablespoons honey
    • 50g thinly sliced, stemmed Calimyrna figs
    • 5 teaspoons chopped fresh basil
    • 6 leaves mint
    • 6 leaves basil

    Prep:50min  ›  Cook:1hr  ›  Ready in:1hr50min 

    1. Preheat oven to 200 C / Gas mark 6.
    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 2.5cm intervals. Cut 9 slits about 2cm 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 tin. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the centre will read 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 the 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 1cm thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

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    Reviews & ratings
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    Reviews in English (104)


    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)