Thursday, September 6, 2012

Roast leg of lamb with honeyed figs - Crockpot

6 garlic cloves, halved
flake salt and fresh cracked pepper
2 large sprigs of fresh rosemary
1 tsp paprika
2 tbls olive oil
9 fresh figs, stemmed and chopped 
1 cup red wine 
2 tbls balsamic vinegar 
2 tbls honey

1 boneless leg of lamb (3 1/2 pounds)
Last 1/4 cup of coffee from brew pot

With a small knife, cut 12 small slits in the lamb, pour in olive oil and place 1/2 clove garlic in each slit. Pour on the coffee.

Chop the figs and then drizzle with wine, vinegar and honey. Arrange  on top. Then sprinkle lamb with salt, pepper, and paprika. Set the crockpot on high allow to cook for 6 hours.
Layered over smashed potatoes,
carrots, and celery.
Served with buttered rye bread
from B.Ferrante's Bakery.

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