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Ingredients

• 75g coarsely chopped prunes
• 25g currants
• 2 tablespoons creme de cassis liqueur
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 (2kg) boneless leg of lamb, rolled and tied
• 75g chopped roasted and salted almonds
• 2 tablespoons chopped fresh mint
• 3 cloves garlic, cut into thirds
• 2 tablespoons olive oil
• 125ml balsamic vinegar
• 5 tablespoons butter
• 3 tablespoons honey
• 50g thinly sliced, stemmed Calimyrna figs
• 5 teaspoons chopped fresh basil
• 6 leaves mint
• 6 leaves basil

Description

Prunes And Currants Tossed With Salted, Roasted Almonds, Creme De Cassis And Mint Is The Stuffing For My Rolled Lamb Roast. It's A Very Easy Way To Dress Up A Lamb Roast For Christmas Or Easter. The Simple Herb Rub Adds Just The Right Amount Of Seasoning

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