Roast Leg of Lamb with Cranberry-Fig Stuffing

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READY IN: 1hr 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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