Stuffed Leg of Lamb Roast
1 - 3lb butterflied leg of lam
1/3 cup diced fresh figs
1/3 cup diced tomatoes
1 tbsp honey
1 tbsp balsamic vinegar
2 tsp olive oil
cabernet sea salt
freshly ground pepper
Lay the leg of lamb out, fat side down. Our friend Marcel had given me a box of various sea salts from Squamish, BC which I re-discovered in my spice drawer this morning. Sprinkle the lamb with sea salt and then freshly ground pepper. Place the diced tomatoes and then figs on top. Drizzle with the honey, balsamic and olive oil.
Roll the lamb together and tie with kitchen string. Some of the stuffing will fall out, but just stuff it back in once you have finished tying the lamb.
Wrap tightly with plastic wrap until ready to cook. I used 2 sheets to make sure nothing would lead through. Refrigerate until ready to cook. I prepared the lamb in the morning and let it refrigerate all day.
About 30 minutes before cooking, remove the lamb from the refrigerator.
Heat oven to 425f. Unwrap the lamb and salt and pepper generously.
Place the lamb on a roasting pan and roast for 45-55 minutes or until a thermometer inserted in the lamb reaches 135f for medium rare.
Remove lamb to a cutting board to rest, and loosely tent with foil. Let rest for 10 minutes before carving.
Meanwhile, make a little sauce.
2 tbsp flour
1/2 cup port
1 cup beef stock
Pour pan drippings from the pan into a small saucepan trying to take only 1 tbsp of the fat. Add flour and make a roux. Deglaze the pan with the port, then add the beef stock. Use a whisk to stir the sauce until smooth. Simmer for a few minutes, then add a tablespoon of balsamic vinegar. Adjust seasoning with additional salt and pepper if needed.
This is a keeper, especially the gravy. We Emertons love a good gravy! And the lamb isn't so bad either.