Roasted Lamb with Fig & Lavender Jelly
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Roasted Lamb with Fig & Lavender Jelly
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Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
-
1/4 c Maine-ly Drizzle Herbs de Provence Olive Oil, divided
- 4 garlic cloves, grated
- 1 3 1/2 lb boneless leg of lamb
- Sicilian Sea Salt
- fresh ground black pepper
- 2 T Herbs de Provence Olive Oil
- 6 medium shallots, quartered
- 1/2 c dried figs, quartered
- 1 t honey
- 1/4 c Lavender Balsamic
Directions
Preheat oven to 450 degrees. Rub half of the olive oil and the sliced garlic cloves all over the inside of the lamb. Roll up the meat and tie with kitchen string to form roast. Rub the remaining oil all over the roast and set on a rimmed baking sheet.
Roast the lamb for about 15 minutes, until it is just starting to brown. Reduce the oven temperature to 375 degrees and roast for 1 hour, until the thickest part registers at 130 degrees for rare.
Transfer the lamb to a cutting board and let rest for 25-30 minutes.
Meanwhile, in a medium saucepan, heat the remaining 2 T of olive oil until simmering. Add the shallots, figs, honey and a pinch of salt. Cook on moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes.
Add the balsamic vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes.
Season and let cool. Serve the lamb with the fig and lavender jelly.