Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Ingredients and Weight

• 1 whole leg of lamb (6-8 lbs)
• 1 cup finely chopped onion
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 1/2 cup finely chopped fresh basil
• 1/2 cup finely chopped fresh parsley
• 1/4 cup fresh bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• Salt and black pepper to taste

For the Balsamic-Fig-Basil Sauce:

• 1 cup balsamic vinegar
• 1/2 cup dried figs, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup honey
• 2 tablespoons olive oil
• Salt and black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 2-3 hours

Difficulty Level:

• Moderate (3)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the onion, carrots, celery, basil, parsley, bread crumbs, Parmesan cheese, eggs, salt, and pepper. Mix well.
3. Make a deep incision along the length of the lamb leg and carefully stuff it with the prepared filling. Tie the lamb securely with kitchen twine.
4. Season the lamb with salt and pepper and place it on a roasting rack in a roasting pan.
5. Roast the lamb for 2-3 hours, or until cooked to your desired doneness (for medium-rare, the internal temperature should reach 135°F).
6. While the lamb is roasting, prepare the sauce by combining the balsamic vinegar, figs, basil, honey, olive oil, salt, and pepper in a saucepan. Bring to a simmer and reduce for 10-15 minutes, or until thickened.
7. Remove the lamb from the oven and let it rest for 15 minutes before carving.
8. Serve the stuffed leg of lamb with the balsamic-fig-basil sauce.

Nutritional Information

Per serving (1/8 of the lamb with 2 tablespoons of sauce):

• Calories: 350
• Fat: 20g
• Protein: 35g
• Carbohydrates: 20g

Dish Characteristics:

• Rich and flavorful
• Moist and tender lamb meat
• Sweet and tangy sauce
• Herbs and vegetables add freshness and flavor

User Comments:

• "This dish was absolutely divine! The lamb was perfectly cooked and the sauce was a perfect complement."
• "The combination of flavors was outstanding. I highly recommend this recipe to anyone who loves lamb."
• "This is a restaurant-quality dish that you can make at home. It's sure to impress your guests."

Special Precautions and Tips:

• Use a sharp knife to make the incision in the lamb leg.
• Tie the lamb securely to prevent the filling from falling out.
• Check the internal temperature of the lamb to ensure it is cooked to your desired doneness.
• If the sauce becomes too thick, add a little bit of water to thin it out.
• Serve the lamb hot with your favorite side dishes such as roasted vegetables or mashed potatoes.