Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
"Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil."
Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Fig | 1 medium (50g) | 37 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup coarsely chopped prunes
- 1/4 cup currants
- 2 tablespoons creme de cassis liqueur
- 1 1/2 tablespoons minced fresh rosemary
- 1 1/2 tablespoons minced fresh thyme
- 1/2 teaspoon ground coriander
- 1 1/4 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 (4 pound) boneless leg of lamb, rolled and tied
- 1/2 cup chopped roasted and salted almonds
- 2 tablespoons chopped fresh mint
- 3 cloves garlic, cut into thirds
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 5 tablespoons butter
- 3 tablespoons honey
- 1/3 cup thinly sliced, stemmed Calimyrna figs
- 5 teaspoons chopped fresh basil
- 6 leaves mint
- 6 leaves basil