Tuesday, May 13, 2014

Recipe: Honey-Glazed Butterflied Leg of Lamb topped with Fresh Fig and Mango Relish

This recipe is not only delicious, but it is made with only 10 ingredients.  The Fresh Fig and Mango Relish makes this a perfect recipe for summer grilling (indoor or outdoor).

8 to 12 Servings

Fresh Fig and Mango Relish:

4 cups firm-ripe California figs, washed, stemmed and diced
2 mangoes, peeled and diced
2 tablespoons finely chopped fresh mint
2 cloves garlic, minced
2 tablespoons jalapeno peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon fig balsamic vinegar (or balsamic vinegar)
Salt and pepper; to taste

Combine ingredients in a medium bowl and chill until ready to serve. (You can also make this in advance.)


1/4 cup olive oil
3 tablespoons chopped mint
2 tablespoons minced garlic

2 tablespoons fig balsamic vinegar (or balsamic vinegar)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Lamb and Honey-Glaze:

1 (5 to 7 pound) boneless butterflied leg of lamb
2 tablespoons honey

Should look like this after it is butterflied.  This will help it to cook a lot faster.
Whisk everything together except for the honey, and marinate the leg of lamb in a large bowl or large zip lock bag. 
Make sure to rub the marinade all over the meat.  

This can be done a day ahead — keep the marinating lamb in the refrigerator for at least 2 hours. Remove lamb from marinade and set on tray. 

Preheat oven to 400 degrees. Heat large oven-safe grill pan over medium-high heat, brush with olive oil.
Place leg of lamb in grill pan and cook until well browned on all sides, about 10 minutes total. (You might need to do this in batches).  

Place lamb onto an oven sheet and place in the oven and roast until a thermometer inserted into the thickest part of the leg reaches 130-145 degrees for medium-rare (I usually take it out at 130 and let it rest) or 160 degrees for medium, depending on desired doneness, about 20 to 30 minutes.  Check at 20 to make sure you don't over cook.

Glaze the leg with honey just before serving by squeezing the honey onto the meat and using a brush to spread it evenly.  Adjust seasoning with salt and pepper to taste.  Top with the Fresh Fig and Mango Relish.

This lamb is wonderful when paired with beer.  Try one of my 3 recommendations below:

Goundenband's smooth body with a carmel maltiness and a nutty, raisany finish paired nicely with the lamb.

The prune and raisin hints of the Ommegang Abbey Ale make it a great pairing option for lamb with a fig relish.

You can also try the De Koninck as another pairing option that can hold up to the lamb because of the full-bodied taste.

1 comment:

capitalcooking said...

Thanks for reading! Enjoy!!