Stuffed Leg of Lamb with Balsamic Fig Basil Sauce Recipe

A stuffed leg of lamb with balsamic fig basil sauce is an impressive and delectable dish that’s perfect for special occasions or a luxurious Sunday dinner. The tender lamb is filled with a flavorful stuffing, then roasted to perfection and served with a rich, sweet, and tangy balsamic fig basil sauce. This recipe combines the savory, earthy flavors of the lamb with the sweetness of figs and the aromatic essence of basil, creating a harmonious and unforgettable meal. Whether you’re hosting a dinner party or treating your family to a gourmet experience, this stuffed leg of lamb will surely be a hit. Let’s dive into the details of creating this exquisite dish from scratch.

Ingredients for Stuffed Leg of Lamb with Balsamic Fig Basil Sauce

To prepare this gourmet dish, you’ll need the following ingredients:

For the Lamb and Stuffing:

• 1 boneless leg of lamb (about 4-5 pounds): Choose a high-quality cut for the best results.
• 2 cups fresh breadcrumbs: Use day-old bread for a better texture.
• 1/2 cup dried figs, chopped: Adds sweetness and a chewy texture.
• 1/4 cup pine nuts, toasted: Provides a nutty flavor and crunch.
• 1/4 cup fresh basil, chopped: Adds aromatic freshness to the stuffing.
• 2 cloves garlic, minced: Enhances the overall flavor.
• 1/2 cup grated Parmesan cheese: Adds a savory, umami taste.
• 1/4 cup olive oil: Helps to bind the stuffing.
• Salt and pepper to taste: Essential for seasoning.

For the Balsamic Fig Basil Sauce:

• 1 cup balsamic vinegar: The base of the sauce, providing tanginess and sweetness.
• 1/2 cup dried figs, chopped: Adds natural sweetness and texture.
• 1/4 cup fresh basil, chopped: Infuses the sauce with fresh, aromatic flavor.
• 2 tablespoons honey: Enhances the sweetness and balances the acidity.
• 2 tablespoons unsalted butter: Adds richness and smoothness to the sauce.
• Salt and pepper to taste: Essential for seasoning.

How to Make Stuffed Leg of Lamb with Balsamic Fig Basil Sauce

1. Prepare the Lamb and Stuffing: a. Preheat the Oven: Preheat your oven to 375°F (190°C). b. Prepare the Stuffing: In a large bowl, combine the fresh breadcrumbs, chopped dried figs, toasted pine nuts, minced garlic, chopped fresh basil, grated Parmesan cheese, and olive oil. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste. c. Stuff the Lamb: Lay the boneless leg of lamb flat on a clean surface. Spread the stuffing mixture evenly over the inside of the lamb. Roll the lamb tightly and secure it with kitchen twine at 1-2 inch intervals to hold the stuffing in place. d. Season the Lamb: Rub the outside of the stuffed lamb with olive oil and season generously with salt and pepper.
2. Roast the Lamb: a. Sear the Lamb: In a large oven-safe skillet or roasting pan, heat a small amount of olive oil over medium-high heat. Sear the stuffed lamb on all sides until browned, about 3-4 minutes per side. This helps to develop a flavorful crust. b. Roast the Lamb: Transfer the skillet or roasting pan to the preheated oven. Roast the lamb for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer to check for doneness. c. Rest the Lamb: Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest on a cutting board, covered loosely with aluminum foil, for about 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful.
3. Prepare the Balsamic Fig Basil Sauce: a. Reduce the Balsamic Vinegar: In a small saucepan, combine the balsamic vinegar and chopped dried figs. Bring to a simmer over medium heat and cook until the mixture is reduced by half and slightly thickened, about 10-15 minutes. b. Add Honey and Basil: Stir in the honey and chopped fresh basil. Continue to simmer for an additional 2-3 minutes to meld the flavors. c. Finish with Butter: Remove the saucepan from heat and stir in the unsalted butter until melted and incorporated. Season with salt and pepper to taste. The sauce should be glossy and smooth.
4. Serve: a. Slice the Lamb: Carefully remove the kitchen twine from the rested lamb. Slice the lamb into 1/2-inch thick slices, making sure to cut against the grain for maximum tenderness. b. Plate and Sauce: Arrange the slices on a serving platter and drizzle the balsamic fig basil sauce over the top. Serve any remaining sauce on the side. c. Garnish: Garnish with additional chopped basil or whole basil leaves for a fresh and vibrant touch.

About the Main Ingredients

Boneless Leg of Lamb: The leg of lamb is a tender, flavorful cut that becomes even more succulent when stuffed and roasted. Choosing a high-quality cut, preferably grass-fed, ensures the best flavor and texture. Boneless cuts are easier to stuff and roll, making them ideal for this recipe.

Breadcrumbs: Fresh breadcrumbs made from day-old bread provide a better texture than store-bought options. They absorb the flavors of the other stuffing ingredients and help bind the mixture together.

Dried Figs: Figs add a natural sweetness and chewy texture to the stuffing and sauce. Their unique flavor pairs wonderfully with the savory lamb and tangy balsamic vinegar.

Pine Nuts: Toasted pine nuts contribute a rich, nutty flavor and a pleasant crunch to the stuffing. Toasting them enhances their natural oils and deepens their flavor.

Fresh Basil: Basil adds an aromatic freshness that brightens both the stuffing and the sauce. Its sweet and slightly peppery flavor complements the sweetness of the figs and the tanginess of the balsamic vinegar.

Garlic: Fresh garlic enhances the overall flavor profile with its pungent and aromatic qualities. It’s a staple in many savory dishes, adding depth and complexity.

Parmesan Cheese: Grated Parmesan cheese provides a savory, umami-rich taste that enriches the stuffing. Its salty, nutty flavor pairs well with the lamb and other stuffing ingredients.

Balsamic Vinegar: Balsamic vinegar is the star of the sauce, providing a rich, tangy, and slightly sweet flavor. Reducing the vinegar concentrates its flavors and creates a syrupy consistency that coats the lamb beautifully.

Honey: Honey enhances the sweetness of the figs and balances the acidity of the balsamic vinegar. It adds a smooth, mellow sweetness to the sauce.

Unsalted Butter: Finishing the sauce with unsalted butter adds richness and a silky texture. Butter helps to mellow the flavors and give the sauce a glossy finish.

Creating a stuffed leg of lamb with balsamic fig basil sauce is a culinary endeavor that yields a stunning and delicious result. The combination of tender lamb, flavorful stuffing, and a rich, tangy sauce is sure to impress your guests and leave them asking for seconds. Enjoy this gourmet dish with your favorite side dishes and a glass of fine wine for an unforgettable dining experience.