This is a favorite dish of my family. It is a centerpiece of festive holiday gathering and entertaining, cooked with figs and garnished with a wonderful, colorful array of vegetables.

Ingredients

1 leg of lamb, about six pounds

1 bag baby pearl onions

2 small bags mixed color baby potatoes

½ pound dried black mission figs

3 cinnamon sticks

2 TB fresh rosemary, chopped

6 cloves garlic, divided (2 are chopped)

2 TB olive oil

2 cups beef stock

1 tsp cumin

1 tsp kosher salt

½ tsp ground black pepper

mint jelly, for serving

Directions

1. Preheat oven to 450°.

2. In small mixing bowl, combine olive oil, rosemary, cumin, the chopped garlic (two cloves), salt and pepper. Mix well.

3. Rub half of the mixture over lamb leg. Reserve remainder for the vegetables.

4. Place lamb leg in roasting pan and roast for 15 minutes at 450°, then reduce heat to 325° and continue to roast for 2-2.5 hours. Internal temperature should read 125° to 130° for medium rare. If you prefer medium, cook until temperature is 140°.

5. After lamb has been roasting one hour, place the carrots, figs, baby potatoes, pearl onions, and cinnamon sticks in a second roasting pan and coat with reserved seasoning mixture. Add beef stock to pan.

6. Roast vegetables until tender, about 40-45 minutes.

7. Remove lamb from over and let rest for 15 minutes.

8. Place roasted vegetables on serving platter and lamb on top. Serve with mint jelly. Enjoy!

Happy Holidays!

The Petite Gourmande

© 2015 by Ruth Barnes, all rights reserved

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