Roast Leg of Lamb with Cranberry-Fig Stuffing

May 12, 2023May 12, 20230 0
Roast Leg of Lamb with Cranberry-Fig Stuffing: A Festive and Flavorful Main Course
in Main

Prep

30 min

Cook

180 min

Ready In

210 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
8-10
Calories
600
Sugar
20g
Fat
33g
Roast Leg of Lamb with Cranberry-Fig Stuffing is a hearty and flavorful main course that's perfect for festive occasions and dinner parties. The lamb is butterflied and stuffed with a sweet and savory blend of dried fruits, herbs, and vegetables. As it roasts in the oven, the stuffing becomes tender and fragrant, infusing the meat with flavor and moisture. The result is a dish that's both elegant and comforting, perfect for sharing with loved ones around the table. Serve with roasted vegetables, mashed potatoes, or your favorite side dishes for a full and satisfying meal.

Instructions

1.Preheat the oven to 350°F.
2.In a small bowl, combine the cranberries, currants, figs, and boiling water. Let soak for 10 minutes.
3.Meanwhile, place the lamb on a cutting board, fat side down. Butterfly the lamb by carefully slicing down the length of the leg, following the contour of the bone, until you can open the meat up like a book. Set the bone aside.
4.Drain the fruit and reserve the soaking liquid. In a medium bowl, combine the fruit, garlic, thyme, sage, orange zest, carrots, celery, onion, red wine, salt, and pepper.
5.Spread the stuffing mixture evenly over the surface of the lamb, then roll the meat up and tie it tightly with kitchen twine to hold the shape.
6.Place the reserved bone and the lamb in a roasting pan. Squeeze the orange juice over the lamb. Pour the reserved fruit-soaking liquid into the bottom of the pan. Roast for 2-3 hours, basting with pan juices every 30 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 145°F for medium-rare.
7.Remove the lamb from the oven and let rest for 15 minutes before carving. Serve hot.

PROS

The sweet and savory stuffing of this lamb dish is a true crowd-pleaser.

It’s ideal for holiday meals, special occasions, or dinner parties.

CONS

Lamb can be a fatty meat, so it’s important to trim the fat as much as possible before cooking.

This dish takes some time and effort to prepare, so it’s best saved for special occasions or when you have extra time in the kitchen.

HEALTH & BENEFITS

Lamb is a good source of high-quality protein and is rich in several essential vitamins and minerals, including iron, zinc, and vitamin B12.
Fruits like cranberries and figs are high in antioxidants and fiber, which can support digestive health and lower inflammation.

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