recipe reviews for:

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

“Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finishing touch and extremely flavorful thanks to the fresh basil.”

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Reviewed: Sep. 21, 2006

Great selection of fruites and herbs to go with the lamb. Very impressive recipe!

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Tanya Goerg

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Reviewed: Sep. 20, 2006

Figs and balsamic vinegar give this recipe instant crowd appeal. The aged balsamic vinegar that we bought blends beautifully with figs in this recipe -- savory but sweet -- and combines beautifully with the fresh mint and the succulent lamb. A winner in my family!!

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odetoMFK

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Reviewed: Sep. 19, 2006

I loved it...but, too many different flavors, I guess, for the others. It was rated as "average to good" by most guests. I was more proud than my guest liked it.

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grandpa

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Reviewed: Sep. 19, 2006

perfect holiday recipe! kela

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kela

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Reviewed: Sep. 18, 2006

The best lamb I have ever tasted. Even my son (who is not a fan of Lamb) ate two helpings! And figs! What a clever way to use up my tree's bumper crop! I will make this recipe again and again!

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6 users found this review helpful