INGREDIENTS
1 (4 pound) Ranahan Ranch® boneless leg of lamb, BRT (948470)
1 ½ Teaspoons Peak® fresh rosemary finely chopped (855530)
1 ½ Teaspoons Peak® fresh thyme finely chopped (855509)
½ Teaspoons ground coriander
1 ¼ Teaspoons West Creek® course Kosher salt (1017111)
1 Teaspoons Magellan® freshly ground black pepper (615816)
½ Cup Magellan® sliced almonds roasted and salted (357231)
2 Tablespoon Peak® chopped fresh mint (855538)
3 cloves Peak® garlic, roughly chopped (283987)
2 Tablespoon Piancone® extra virgin olive oil (985920)
½ Cup Piancone® balsamic vinegar (233067)
5 Tablespoon Natures Best® unsalted butter (157189)
3 Tablespoon honey
⅓ Cup thinly sliced, stemmed Calimyrna figs
5 Teaspoons Peak® chopped fresh basil (855569)
6 each Peak® leaves mint (855538)
6 each Peak® leaves basil (855569)
⅓ Cup thinly sliced, stemmed figs
DIRECTIONS
1.Preheat oven to 400 degrees.
2.Untie and unroll the lamb, lay it out flat on the work surface. Evenly spread half of the herb mixture (rosemary, thyme, coriander, salt, and pepper) over the inside of the leg of lamb. Mix the almonds and chopped mint and spread evenly over the lamb. Roll up starting at one of the narrow sides, and tie with kitchen twine in 1-inch segments. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a chopped garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
3.Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven uncovered to desired doneness (mid rare is 140 degrees center internal temp. Remove lamb from the oven and cover with foil. Allow lamb to rest for 15 minutes before slicing.
SAUCE:
1.Bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.