Fig and Chile Glazed Leg of Lamb

Fig and Chile Glazed Leg of Lamb

   6-8 SERVINGS (FOR 4LB LEG)    30 MINUTE PREP TIME     1 HOUR COOK TIME

Ingredients for the Marinade

1 Shepherd’s Pride or Cedar Springs Boneless Leg of Lamb
1 cup greek style yogurt
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Juice of half a lemon

Ingredients for the Fig & Chile Glaze

1/4cup fig jam/preserve
2 tablespoon harissa paste (sriracha sauce is a good replacement)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh cracked pepper
Juice of half a lemon

Ingredients for the Salad

1 small butternut squash
2 cups quinoa, cooked
2-3 packed cups lacinato (black) kale, stems removed and sliced thinly
1/4 cup toasted walnuts, chopped
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Juice of half a lemon

Directions for the Marinade

  1. Combine all ingredients in a large plastic bag or container and mix well.
  2. Place the lamb in the bag or container and coat well with marinade.
  3. Place in fridge overnight, but don’t marinate more than 18 hours.

Directions for the Lamb

  1. Pre-heat oven to 425 degrees and wipe off all the marinade from the lamb or it will burn in the oven.
  2. Season the lamb all over with 1 1/2 teaspoons of kosher salt and a few cracks of fresh pepper.
  3. Place the lamb in a roasting dish, fat side up, insert a probe thermometer and cook for 20-25 minutes until the top is well browned.
  4. Lower the oven to 375 degrees and cook until the internal temperature is 100 degrees.
  5. Meanwhile, make the glaze by combing the fig jam and remaining ingredients in a bowl and mix to combine.
  6. When the internal temperature of the lamb hits 100 degrees, remove from oven brush the glaze all over the top and sides of the lamb.
  7. Return to oven and cook until the internal temperature hits 140 degrees. Remove from oven, cover with aluminum foil, and let rest for 20 minutes. The internal temperature will rise to 150 degrees, which is medium, and still a little pink in the middle.
  8. Slice and serve with some reserved glaze and pan juices.

Directions to make the Salad

  1. Halve and peel the squash, and scoop out the seeds. Cut the squash in half from top to bottom and slice long thin pieces, about 1/4 inch thick. Season slices with oil, salt, and pepper and roast in 375 degree oven until well browned and even burnt in spots, about 20-30 minutes.
  2. In a bowl, combine the quinoa and remaining ingredients and mix well. Check for seasoning and adjust if necessary. When plating the salad, tuck the squash pieces in and around the salad.

Recipe and Image Provided by Bobby Parrish of FlavCity

Print Friendly, PDF & Email