Roast Saddle Of Lamb With Figs Recipes
ROAST LEG OF LAMB WITH CRANBERRY-FIG STUFFING
Fruit just seems to enhance the flavor of lamb. Wonderful aroma while it is cooking. Try this fruit stuffing with chicken or veal.
Provided by Bergy
Categories Lamb/Sheep
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak currents,figs and cranberries in the boiling water for 30 minutes.
- Season the lamb with salt& pepper.
- Make a mixture of the garlic, thyme,& sage and rub all over the lamb.
- Sprinkle the inside of the leg with orange zest.
- Drain fruits, reserve liquid, and spread the fruit 1/2" thick on the inside of the leg.
- Roll the leg from the small end, jelly roll style and tie with twine.
- Heat oven to 425F degrees.
- Place lamb in a shallow roasting pan.
- Add the lamb bone,carrots, celery, fruit water,orange juice and wine.
- Cover the pan with foil roast 30 minutes lower heat to 325F, loosely leave the foil over the roast but not sealed, and roast 45-60 minutes (or until the internal temp is 155F).
- Transfer lamb to a platter.
- Remove bone from pan& skim off the fat.
- Strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half.
- Serve with the sliced roast on the side.
Nutrition Facts : Calories 767.9, Fat 46.1, SaturatedFat 19.8, Cholesterol 227.9, Sodium 213.1, Carbohydrate 15.5, Fiber 3, Sugar 8.2, Protein 64.3
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