This recipe is a winner! Made it for Easter and my lamb-hating husband and I both loved it! The key is the wonderful balsamic-fig sauce, which would also be good on duck. Do yourself a favor and buy a rolled boneless leg of lamb in netting. When you unroll it, cut out the major pockets of fat for a more pleasant dining experience. When you roll it back up with the stuffing, get an extra pair of hands to help you put it back into the netting. This works better than tying string, and is much easier. This recipe is very forgiving, as long as you are true to a few key things: a nice piece of lamb, a good quality balsamic, fresh basil (or even homegrown dried), figs (or perhaps fresh or dried cherries). Fresh Calamyrna figs weren't available so I used dried "regular" figs--worked just fine. I didn't have fresh mint, so left it out; didn't miss it (but would use it if I have it next time). I also omitted the almonds because I didn't think they were necessary; they weren't. I ran out of currants, so substituted golden raisins. I could just as easily have used craisins or brown raisins. I didn't have quite enough prunes, so filled in with a little dried apple, cherry and apricot. Couldn't tell the difference. I recommend using creme de cassis, but cherry brandy could substitute in a pinch. I didn't want to process the fresh rosemary, so just laid small sprigs inside the roast--very "organic" looking. (I pulled out the twigs while I was carving). I sprinkled powdered garlic on t
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