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.
Ingredients
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
Instructions
- 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.
