Leg of Lamb with Figs and Lemons Recipe – Sunset Magazine

Ingredients

• 1 leg of lamb (5 to 6 lb.), fat trimmed
• Salt
• 1 teaspoon fresh thyme leaves or dried thyme
• 4 or 5 rosemary sprigs (each 5 to 6 in. long), rinsed, or 2 teaspoons dried rosemary
• 12 ripe black figs (about 3 oz. each)
• 2 lemons (4 oz. each)
• About 1 cup dry red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• About 1/2 cup fat-skimmed chicken broth
• 1/4 cup whipping cream or crème fraîche