Ingredients Jump to Instructions ↓

  1. 75g coarsely chopped prunes

  2. 25g currants

  3. 2 tablespoons creme de cassis liqueur

  4. 1 1/2 tablespoons minced fresh rosemary

  5. 1 1/2 tablespoons minced fresh thyme

  6. 1/2 teaspoon ground coriander

  7. 1 1/4 teaspoons salt

  8. 1 teaspoon freshly ground black pepper

  9. 1 (2kg) boneless leg of lamb, rolled and tied

  10. 75g chopped roasted and salted almonds

  11. 2 tablespoons chopped fresh mint

  12. 3 cloves garlic, cut into thirds

  13. 2 tablespoons olive oil

  14. 125ml balsamic vinegar

  15. 5 tablespoons butter

  16. 3 tablespoons honey

  17. 50g thinly sliced, stemmed Calimyrna figs

  18. 5 teaspoons chopped fresh basil

  19. 6 leaves mint

  20. 6 leaves basil

Instructions Jump to Ingredients ↑

  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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