Prep Time: 50 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 2 hour
Servings: 6

½ cups of coarsely chopped prunes
¼ cups of currants
2 tbsp. creme de cassis liqueur
1 ½ tbsp. minced fresh rosemary
1 ½ tbsp. minced fresh thyme
½ tsp. ground coriander
1 ¼ tsp. salt
1 tsp. freshly ground black pepper
1 (4 lb) boneless leg of lamb, rolled and tied
½ cups of chopped roasted and salted almonds
2 tbsp. chopped fresh mint
3 cloves garlic, cut into thirds
2 tbsp. olive oil
½ cups of balsamic vinegar
5 tbsp. butter
3 tbsp. honey
⅓ cups of thinly sliced, stemmed Calimyrna figs
5 tsp. chopped fresh basil
6 leaves mint
6 leaves basil


  1. Set oven to 400 degrees Fahrenheit (200 degrees C).
  2. In a small bowl, mix the creme de cassis with the chopped prunes and currants. Set aside. The rosemary, thyme, coriander, salt, and pepper should all be combined in a separate small bowl and left aside.
  3. Lay the lamb out flat on the work surface after unrolling and untying it. To make it uniformly thick and roughly rectangular in shape, trim off any extra fat and cut any thick areas open. Over the lamb, distribute half of the herb mixture. Spread a thin layer of the prune mixture over the lamb, then stir in the chopped mint and almonds. Beginning with one of the short sides, roll the item up and tie it with kitchen twine at 1- inch intervals. Make 9 slits in the top of the lamb that are about an inch deep, and place a slice of garlic into
    each one. Sprinkle with the remaining herb mixture after rubbing with olive oil.
  4. Put the lamb on a rack that is inside a roasting pan, seam side up. To achieve the desired doneness, roast in the preheated oven. A thermometer inserted in the middle will show 140 degrees Fahrenheit for mediumrare (60 degrees C). Lamb should be taken out of the oven and wrapped in foil. 15 minutes should be given for rest before continuing with the recipe.
  5. Balsamic vinegar should be heated to a boil in a small saucepan over high heat while the lamb is resting. Boil for 4 to 5 minutes, or until the vinegar has reduced by half. Add the butter, honey, and sliced figs after the liquid has reduced. Remove from the heat, stir in the basil, and set aside after stirring until the butter has melted.
  6. To prepare the lamb for serving, cut it into 1/2 inch-thick slices after removing the twine. Place on a warm serving platter, top with fig sauce, and add basil and mint leaves as garnish.