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Sunday Supper & More

Roast leg of lamb with figs

(Karoline Boehm Goodnick for The Boston Globe)
October 6, 2010

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Serves 4, with leftovers

1 boned rolled leg of lamb (3 1/2 pounds)
3 cloves garlic, halved
Salt and pepper
2 tablespoons chopped fresh rosemary
1 tablespoon paprika
2 tablespoons olive oil
18 fresh black mission figs, stemmed and chopped
1 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons honey

1. Set the oven at 450 degrees. With a small knife, cut 6 small slits in the lamb, and place 1/2 clove garlic in each slit. Sprinkle lamb with salt and pepper.

2. In a small bowl, mix together rosemary, paprika, and olive oil. Rub lamb with the rosemary mixture. Set it in a large cast iron skillet or heavy roasting pan (not ceramic).

3. Roast the lamb for 20 minutes. Lower the oven temperature to 325 degrees. Continue roasting for 15 minutes. Remove the pan from oven and set the figs around the edges of the pan. Roast for 20 minutes or until a meat thermometer inserted in the center of the meat registers 125 to 130 degrees for rare lamb. (Total roasting time is 55 minutes.) For medium to well-done meat, continue roasting for 5 to 10 minutes or until the temperature reaches 145 to 160 degrees.

4. Transfer the roast to a metal rack set over a plate. Let it rest for 5 minutes (the temperature will continue to rise a few degrees).

5. Pour off the fat from the pan, keeping the juices. Place the pan on a burner over high heat. Add the wine and vinegar. Bring to a boil, stirring constantly, and let it bubble for 5 minutes. Add honey, salt, and pepper. Set aside 1 1/2 cups sauce with some figs in it for the flatbreads.

6. Discard twine from lamb. Carve the lamb on a slight angle into thick pieces. Set aside 1/4 of the lamb for the flatbreads.

7. Divide the remaining lamb and couscous among 4 plates. Ladle fig sauce over the lamb.

Karoline Boehm Goodnick