Leg of Lamb with Figs & Lemon

Rinse the lamb and pat dry. Sprinkle lightly with salt and place in the Le Creuset Signature Round Casserole.

Sprinkle thyme leaves over lamb, lay rosemary sprigs on the leg.

Rinse the figs (or drain the dried figs from water) and lemons.  Cut fresh figs in half, lengthwise through stems and lay, cut side up, around lamb.  Trim off and discard ends of lemons, then thinly slice lemons crosswise and discard seeds.  Scatter slices over and around figs.

If using Dried Figs, soak them in boiling water for 5 minutes to soften, before adding to your dish.

Pour about half cup of red wine or grape juice and the vinegar into the dish. Sprinkle fruit with sugar.

Bake the dish in a preheated oven, at 200°C, for roughly 2 hours or until a thermometer reading of the thickest part of the meat to the bone reads 130°C.

Tip: Bake with the Le Creuset lid on, for 1 hour (or halfway), and then remove the lid for the last hour so that the lamb gets golden and brown.

As liquid evaporates, add more wine or grape juice to the pan to prevent scorching, if needed. Occasionally, turn fruit gently.  The edges should get dark, if fruit starts to scorch, remove from dish.

Transfer your roast and fruit to a platter and keep warm.  Discard rosemary sprigs.  Add enough broth/stock to the baking dish to make about a third cup juices in total, then add cream or crème fraiche. Bring to a boil over high heat, stirring to release browned bits. Pour in to a small bowl or pitcher.

Slice lamb and serve meat and fruit with pan juices. Add salt to taste.

Image and recipe courtesy of Annalize Sainsbury.