Steps: |
| -Preheat oven to 425 degrees. |
| -Butterfly the lamb for stuffing and set it on the cutting board, inside facing down. |
| -Mix the garlic paste with the rosemary. Coat the outside of the leg with olive oil and then the paste. Season liberally with salt and pepper. |
| -Turn the leg over and season with salt and pepper. |
| -Leave the meat out at room temperature while the figs are being prepared. |
| -Bring the pomegranate juice, wine and sugar to a boil; reduce by half. |
| -Add the lemon juice, figs and lemon zest. Cook for 2 minutes longer. If using fresh figs, remove from the heat. |
| -Transfer the figs into a shallow baking dish to cool. Place in the refrigerator or freezer to chill faster. |
| -Once the figs are room temperature, spread them over the inside of the leg. If there is extra, save for the another application. |
| -Roll the leg up, jelly roll-style, and then tie at every inch. |
| -Place the lamb in a roasting pan or casserole dish. |
| -Roast the lamb for 15 minutes at 425 degrees, then turn down the oven to 300 degrees. |
| -Roast for approximately 40 minutes to an hour. The thermometer should read 135 degrees for medium-rare. |
| -Remove the roast and let it rest for at least 15 minutes to a half and hour. |
| -Meanwhile, deglaze the dish with the chicken stock, scraping up any fonds. Discard the rosemary stems. |
| -Place the liquid with the fonds in a small saucepan. Skim the fat off of the top and reduce to sauce consistency. Finish with butter. |
| -Slice the leg. Top with the sauce. |
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