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Sunday Supper & More

Roast lamb with figs, and then roll out the flatbread

Roast leg of lamb with figs (Karoline Boehm Goodnick for The Boston Globe)
Start with Roast leg of lamb with figs
Fig and lamb flatbreads (Karoline Boehm Goodnick for The Boston Globe)
End with Fig and lamb flatbreads
By Karoline Boehm Goodnick
Globe Correspondent / October 6, 2010

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Once a common roast for midday Sunday dinner, leg of lamb has lost its place of prominence. One reason is that the joint is known to be hard to carve. But now legs come boned and rolled and take about an hour to roast. With shared Mediterranean origins, lamb and figs are a natural match. Add couscous, a North African staple, and you have an appealing plate. Rub the meat with a smoky, sweet combination of paprika and rosemary. Halfway through roasting, surround the lamb with chopped fresh mission figs so their juices meld with the drippings. While the meat rests after roasting, make a quick pan sauce that will serve you again on flatbreads.

Whether you call it pizza or flatbread, this stylish pie has been embraced by chefs everywhere, and is a terrific way of repurposing leftovers. Buy pizza dough, divide it into pieces, then flatten them (don’t worry if you’re not good at this; misshapen rounds add rustic elegance). Top each with fig sauce, arugula leaves, lamb, and goat cheese. Bake them near the bottom of the oven until they’re firm and golden, then sprinkle with balsamic vinegar and olive oil. New England practicality meets modern flare.

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