Roast Leg of Lamb with Figs and Cabernet Sauvignon


Roast leg of lamb. A traditional dish in many cultures. The dinner-table highlight of many a special celebration. The thought of which, brings emotion and memories and hunger…

Sundays are ideal for lazy lunches with family and friends and a special Roast Leg of Lamb on the table. Try Chef Pieters’ version below incorporating figs, fresh herbs and sweet wine! And remember, lamb is the perfect partner to a good bottle of Cabernet Sauvignon! We recommend you try the classic elegance of our 2015 Family Collection Cabernet Sauvignon.

For the leg of lamb

6 tbsp chopped parsley

3 tbsp chopped thyme

3 tbsp chopped sage

3 tbsp chopped rosemary

3 tsp fresh ground pepper

3 tbsp olive oil

2 kg leg of lamb

For the fig sauce

8 dried figs

1½ cup Culinaria Muscat de Frontignan

2 tbsp chopped rosemary

2 tbsp chopped thyme

salt

pepper

Place the dried figs in a saucepan and cover with boiling water for one hour until soft and plump. Set aside until ready to use with the rest of the fig sauce ingredients.

Rub the leg of lamb with salt.

Mix the herbs and pepper for the lamb together with olive oil in a small bowl and spread the mixture over the lamb. Place the lamb in the fridge to marinate for at least one hour (this can be done 1 day ahead).

Preheat the oven to 180 ˚C.

Cook the lamb for 1 hour 15 minutes if preferred pink, or 1 hour 30 minutes if preferred more well-done.

When the lamb is cooked as desired, remove from the oven and leave to rest for 15 minutes.

While the lamb is in the oven, prepare the fig sauce. Place all the fig ingredients in a small saucepan, bring to a boil and simmer, uncovered, until the Muscat de Frontignan has reduced to a syrupy glaze, (about 35 – 40 minutes).

Carve and serve with roast potatoes, fig sauce and seasonal green vegetables.

Pour generous glasses of the 2015 Leopard’s Leap Family Collection Cabernet Sauvignon.