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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Nov. 28, 2010
This is a great stuffed leg of lamb, but without the sauce. I made approximately double the amount of herbs, as per other recommendations. I also used a dry red wine instead of the creme de cassis liqueur, because that's what I had on hand. I made the sauce with dried rather than fresh figs, and although it is certainly an interesting sauce, we found it completely overpowered the lamb. I'll make the roast again, definitely, but not the sauce. Oh, I also roasted it at 325F until the meat thermometer hit 130F, at which point I took it out to rest under foil. The temperature rose to 140F, and it was quite well done, but still moist and juicy. Definitely a success for my daughter's 19th birthday celebratory dinner .... sans sauce.
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Teriyaki Flank Steak

Reviewed: Dec. 18, 2005
My 2 girls stand beside me when I'm slicing this up, trying to snatch the slices before the other. I've never seen anything like it!
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