Leg of Lamb with Figs and Lemons Recipe – Sunset Magazine

Name: 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

www.sunset.com

Savor leg of lamb infused with figs and lemons for a flavorsome dish that yields 8 servings. Perfect for special occasions or dinner parties.

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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