Boneless Leg of Lamb with California Fig-Olive Vinaigrette
This holiday season, try something different. Make this Boneless Leg of Lamb with Fig-Olive Vinaigrette the main course to pair with scalloped potatoes.
Servings 10 servings
Rosemary & Garlic Marinade for Lamb
- 1/2 cup parsley leaves finely chopped
- 6 tbsp red wine vinegar
- 1/2 cup shallot finely chopped
- 1/4 cup olive oil
- 1/4 cup fresh rosemary finely chopped
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 lbs leg of lamb boneless, butterflied, trimmed of fat and sinew
Fig & Olive Vinaigrette
- 1/4 cup red wine vinegar
- 2 tbsp water
- 1 tbsp fennel seed toasted and crushed*
- 2 tsp honey
- 1/4 cup olive oil
- 7 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and sliced lengthwise
- 1/2 cup Kalamata olives pitted, sliced
- 1/2 cup red bell pepper diced
- 1/4 cup parsley leaves finely chopped
- 2 tbsp shallot finely chopped
- salt and ground black pepper to taste
- 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.
- 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.
- 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
Recipe and photo by Lorelle Del Matto