Prep Time
25 Min
Cook Time
1 1⁄2 -2 hours (depending on size and desired doneness)
Total Time
-
Servings
8-10
Ingredients
For the American lamb:
● 1 boneless leg of American lamb (6–7 pounds)
● 1 tablespoon kosher salt
● Freshly ground black pepper
● 2 tablespoons olive oil
For the balsamic glaze:
● 3⁄4 cup balsamic vinegar
● 2 tablespoons honey or brown sugar
● 2 cloves garlic, smashed
● 2 sprigs fresh rosemary
● 1/4 teaspoon chili flakes
For the roasting pan:
● 2 1/2 cups dried figs, halved
● 1 cup red wine
● 8 shallots, peeled and halved
Directions
1. Prepare the American lamb:
Remove the lamb from the refrigerator 1 hour before roasting. Pat dry with paper towels and place in a large roasting pan. Season generously all over with salt and black pepper, then rub with olive oil.
2. Make the balsamic glaze:
In a small saucepan, combine the balsamic vinegar, honey, garlic, rosemary, and chili flakes. Bring to a gentle simmer over medium heat and cook until reduced by about half and slightly syrupy, 10–12 minutes. Remove from heat and discard the rosemary sprig.
3. Begin roasting:
Preheat the oven to 425°F. Roast the lamb for 20 minutes to develop color, then reduce the oven temperature to 350°F.
4. Add the figs and shallots:
Scatter the drained figs and shallots around the lamb. Spoon a few tablespoons of the balsamic glaze over the lamb, reserving the rest. Continue roasting, basting occasionally with pan juices and additional glaze, until the internal temperature reaches 130–135°F for medium-rare or 140–145°F for medium, about 40 minutes longer, or about an hour total cook time depending on size.
5. Rest and serve:
Transfer the lamb to a cutting board and let rest for at least 15 minutes. Carve and serve with the balsamic-glazed figs and shallots, spooning pan juices over the slices.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
I like your recipe for American Lamb with Figs and shallots. the recipe calls for figs, red wine and shallots. However in Step 5 there is no reference for using the red wine. Just want to know when to and how to use the re wine.
Thanks