Roast Leg Of Lamb With Cranberry-fig Stuffing

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 cup dried cranberries, chopped
• 1/2 cup currants
• 1 1/2 cups figs, chopped
• 1 1/2 cups boiling water
• 6 lbs leg of lamb, butterflied (the weight is before removing the bone, save the bone)
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped (or 3/4 tsp dried thyme)
• 1 tablespoon sage, fresh chopped (or 1/3 tsp dried sage)
• 1 orange, juice and zest of
• 2 carrots
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 cup dry red wine (substitute beer or grape juice)
• salt & pepper

Recipe

• 1 soak currents,figs and cranberries in the boiling water for 30 minutes.
• 2 season the lamb with salt& pepper.
• 3 make a mixture of the garlic, thyme,& sage and rub all over the lamb.
• 4 sprinkle the inside of the leg with orange zest.
• 5 drain fruits, reserve liquid, and spread the fruit 1/2" thick on the inside of the leg.
• 6 roll the leg from the small end, jelly roll style and tie with twine.
• 7 heat oven to 425f degrees.
• 8 place lamb in a shallow roasting pan.
• 9 add the lamb bone,carrots, celery, fruit water,orange juice and wine.
• 10 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).
• 11 transfer lamb to a platter.
• 12 remove bone from pan& skim off the fat.
• 13 strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half.
• 14 serve with the sliced roast on the side.