Honey-Glazed Leg of Lamb with Herbs & Fig

Honey Glazed Leg of Lamb with Herbs & Fig

Ingredients:

• 6-8 lbs. BDA Leg of Lamb

• ¼ cup BDA Raw Honey

• ¼ cup olive oil

• 1 lemon, juice

• 3 Tbs. soy sauce

• 7 cloves of garlic, minced

• 1 Tbs. dried rosemary

• 1 Tbs. dried thyme

• 1 Tbs. oregano

• ¼ tsp. salt

• Generous amount of salt and pepper directly on the meat

• 6 - 12 ripe figs, halved lengthwise *

• Thyme and rosemary sprigs to garnish

Instructions:

1. Allow lamb to come to room temperature before baking.

   Preheat oven to 390 F.

2. Pat lamb dry with paper towels. With a sharp knife score the lamb with shallow cuts.

3. Combine the liquids and seasonings in a bowl to create a paste.

4. Place the leg of lamb in a baking dish and season with salt and pepper on both sides.

5. Rub the herb paste thoroughly over the lamb and into the scored cuts, again, making sure to cover both sides. Save about a quarter of the herb paste to drizzle over the figs later!

6. Depending on how cooked you want your lamb, follow the chart:

   • Medium Rare – about 2 hours - 2 hours and 40 minutes

   • Medium Well – about 2 hours and 30 min - 3 hours and 20 minutes

   • Well Done – 3 hours - 4 hours

7. However long you choose to bake your lamb, remove the dish 10 minutes prior to finishing.

8. Add the halved figs to the dish, surrounding the lamb, and drizzle with the remaining herb glaze.

9. Return dish to oven and cook for the remaining 10 min.

10. Serve and enjoy!

*If you can’t find any ripe figs, you can re-hydrate dried figs by placing them in a bowl of water (enough water to cover the figs) and let set for 2-4 hours. Pat them dry with a paper towel and they are good to go! They may not be as pretty, but they still taste great.

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