Valley Fig Growers

Boneless Leg of Lamb with California Fig-Olive Vinaigrette

Makes 8-10 servings


Rosemary & Garlic Marinade for Lamb

1/2 cup finely chopped parsley leaves

6 tablespoons red wine vinegar

1/2 cup finely chopped shallot

1/4 cup olive oil

1/4 cup finely chopped fresh rosemary

4 cloves garlic, finely chopped

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 (3-pound) butterflied boneless leg of lamb, trimmed of fat and sinew

Fig & Olive Vinaigrette

1/4 cup red wine vinegar 

2 tablespoons water

1 tablespoon fennel seed, toasted and crushed*

2 teaspoons honey

1/4 cup olive oil

1 package (7-ounce) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced lengthwise

1/2 cup (16) pitted, sliced Kalamata olives

1/2 cup diced (1/4-inch) red bell pepper

1/4 cup finely chopped parsley leaves

2 tablespoons finely chopped shallot

Salt and ground black pepper, to taste


  1. To marinate lamb, in a small bowl, stir together all Marinade ingredients except lamb.  Place mixture in a large (2-gallon) sealable plastic bag. Add lamb to bag and seal. Place bag in a bowl or shallow pan and refrigerate for 8 to 24 hours, turning bag occasionally.  
  2. Make Fig & Olive Vinaigrette at least 1 hour or up to one day before serving: In medium bowl, whisk together wine vinegar, water, fennel seed and honey. Whisk in olive oil.  Stir in figs, olives, red bell pepper, parsley and shallot. Add salt and pepper to taste. Cover and chill if made more than one hour ahead of serving. Bring to room temperature before serving.   
  3. To cook lamb, remove from marinade (discard marinade).  If needed, run 2 or 3 long (10 to 12-inch) metal skewers through the meat to make it easier to turn meat while grilling or broiling. Grill over medium-high heat (or broil 4 inches from heat source) for about 10 to 15 minutes per side or until meat is done as desired. (The USDA recommends cooking to an internal temperature of 145° F for food safety.) Let lamb rest on cutting board for 15 minutes.  Cut across the grain into thin slices.  Serve warm, spooning Fig & Olive Vinaigrette over meat.    

*To toast fennel seed, place in a dry skillet over medium heat and cook, stirring often for a minute or two, till fragrant. Cool. Place seeds in a double layer zipper lock plastic bag, place on a cutting board and crush with rolling pin, mallet or skillet. Photography Lorelle Del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 342
  • % Calories from Fat 50%
  • Fat 19
  • Cholesterol 72
  • Protein 24
  • Carbohydrates 18
  • Fiber 3
  • Iron 3
  • Sodium 509
  • Calcium 58
  • Potassium 559