Roast Leg Of Lamb With Cranberry-Fig Stuffing - cooking recipe

Ingredients

1 cup dried cranberries, chopped
1/2 cup currants
1 1/2 cups figs, chopped
1 1/2 cups boiling water
6 lbs leg of lamb, butterflied (the weight is before removing the bone, Save the bone)
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped (or 3/4 tsp dried thyme)
1 tablespoon sage, fresh chopped (or 1/3 tsp dried sage)
1 orange, juice and zest of
2 carrots
1 stalk celery, diced
1 medium onion, diced
1 cup dry red wine (substitute beer or grape juice)
salt & pepper

Preparation

Soak currents,figs and cranberries in the boiling water for 30 minutes.
Season the lamb with salt& pepper.
Make a mixture of the garlic, thyme,& sage and rub all over the lamb.
Sprinkle the inside of the leg with orange zest.
Drain fruits, reserve liquid, and spread the fruit 1/2\" thick on the inside of the leg.
Roll the leg from the small end, jelly roll style and tie with twine.
Heat oven to 425F degrees.
Place lamb in a shallow roasting pan.
Add the lamb bone,carrots, celery, fruit water,orange juice and wine.
Cover the pan with foil roast 30 minutes lower heat to 325F, loosely leave the foil over the roast but not sealed, and roast 45-60 minutes (or until the internal temp is 155F).
Transfer lamb to a platter.
Remove bone from pan& skim off the fat.
Strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half.
Serve with the sliced roast on the side.