This is an amazing recipe. We have made this recipe for our extended family the past two Easters now and it was Terrific both years. It has become a new tradition.

This was one of the best lamb dishes I've ever had, it was restaurant quality. I was so impressed. I didn't have fresh figs so I used dried and it was still wonderful. Definitely a keeper!!!

This dish made our Easter. (18 guests, 2 whole legs) It's outstanding. Prep was substantial since I chopped all of the fresh ingredients myself. Well worth the effort. There wasn't so much as a piece of fat left and I'm talking about young kid's and adults alike. Be careful not to overcook it. WONDERFUL!!!

We loved this recipe. We live in a small country town and there was no lamb or figs near so I had to substitute. I used sliced pork sirloin roast and cherries instead of currants. I doubled the plum filling recipe so that I could have enough to put inbetween every slice. I had no string so I put the stuffed roast inside of a meatloaf pan and covered with foil. It was so good with the pork we can't even imagine how great it would be with lamb. I ordered a lamb online and can't wait to make it again. Hands down we agreed it was the best dish we've had in months.

I made this stuffed lamb for Easter dinner. It was fantastic! Easy and delicious! I don't normally enjoy left over lamb but I must say we all thought it tasted even better (if possible!) I will make this again.

Even after missing a few ingredients (corriander and mint) I still made this dish. I substituted canned plums in syrup for the figs and this recipe was just wonderful. The fruit flavors went very well with the lamb - everyone loved it. I recommend only allowing the lamb to reach an internal temp of 150 (about medium well) but it's up to your personal preference. I will definitely make this again. My husband loved it - and never liked lamb prior to this. Thanks for the post. Laura Swink

I made this yesterday for Easter dinner,and it was outstanding.Everyone raved about it.It was well worth the effort.I thought there may be a little too much going on with the fruit nut and herb combinations but the flavors were really great together.The balsamic fig basil sauce would also be very nice served with grilled lamb chops.I know some of you had mentioned you had a hard time finding the figs or the currants.If you are fortunate enought to live near a Trader Joe's Market I was able to find everything I needed for this recipe there with the exception of the liquor.I would definitely make this again. Thanks for sharing.

I did a lot of things different, like wrapped prosciutto around the outside after smearing it with an herbal/ mushroom/garlic/beef demi-glace mash. Stuffed the inside w/ homemade breadcrumb stuffing w/ dried cherries. Served it all for easter cooked med-rare. Delicious!

Delicious and absolutely holiday meal-worthy!

Wonderful flavors. Not as big a production as you might think. Don't be put off by the unusual spice combinations - they really are good, especially the basil in the sauce!

I have died and gone to heaven. This recipe is wonderful. The spices and herbs counter the sweet fruits quite well. I used finely chopped walnuts and cranberries for the stuffing in place of currants and almonds, and left out the mint (out of personal preference.) Changed nothing on the fig sauce! Delightful and a masterpiece. Thank you, thank you!

The directions for making this could be somewhat simplified, but it turned out extremely well. I got rave reviews from my guests and family.

This was really good! It was a hit in my pre-Xmas gathering. I sub'd cherries for the currants and used cherry liqueur. I couldn't bring myself to use the basil, it just didn't sound right (too many flavors) so I used more mint instead. I used a cooking method I'd read about for lamb--450 deg from 20 mins, 325 for the rest of the time.

Like the other reviewers I used regular figs and cranberries. Currents are really hard to find. I also made a simple syrup using the cranberries to substitute the creme de cassis liqueur. It point blank is the best single item that I have ever eaten. Thanks!

What a knockout! Followed the recipe, easy, and fabulous. guests loved it! I will use it again.

I made this for my family Easter Sunday and it was a huge hit. I couldn't find currants so I added some dried cranberries. I also couldn't find the particular fig type called for in the recipe so I used "regular" figs. It turned out wonderfully! I cooked the lamb at 325 (instead of 400 directed in the recipe) and it was done (medium rare) in 2 hours. Stuffing, rolling and tying the lamb was a bit awkward but it sure did taste good!

OMG!! This was absolutely fantastic! The sauce was incredibly easy and will be made again to use on other meats, like pork. The lamb itself ended up well-done. I should have monitored meat thermometer closer, but we enjoyed it tremendously.

this is an amazing recepie. i made it for the new year's dinner- everyone loved it! peopled talked about it months later. i will make it a highlight of every new year dinner from now on.