Roasted Leg of Lamb with Fig-Port Wine Sauce

My family loves lamb! I won't lie there are a lot of steps to this recipe but the end result is worth it! Have you ever had lamb that was on the "gamey" side? The trick is to remove the silvery connective tissue on a leg of lamb, trimming off some fat as well. Then brining the lamb in salt/sugar/garlic solution for a few hours. I then rub a herb paste over the roast and let marinade for a few more hours. To make sure the roast cooks evenly I wrap tightly with twine. I threw this on the traegar med- high heat for 40 min or so till medium rare.

First off:

Trim the roasts fat and silvery connective tissue off of the roast.

The Brine:

Take a large container and add 2 quarts of water, 1/4 cup salt, 8 mashed garlic cloves, 1/4 cup of sugar, and 1 tsp of peppercorns.

CHECK this shot out. Doesn't it look like some nasty weird Mad Scientists brew ;)

Igor's Secret Kitchen Brew! lol :)

Put this in the fridge for at least a few hours.

The herb Paste:

Ok so basically this is similar to a pesto minus the nuts.

I had about 1 tbsp of rosemary, 2 tsp of thyme, 1/2 cup of parsley, 2 garlic cloves and EVOO

I mixed everything in the food processor and drizzled in my olive oil aprox 1/4 cup

This gets smeared all over the meat and chilled for a few more hours to marinade. I use kitchen twine to get it back into a roast form then I grilled this on my traegar for about 40 minutes till medium rare. If you are wanting to use a regular barbecue please cook this with indirect heat. A traegar grill is a wood pellet grill that works the same as a normal convection oven with the smokey benefits of a wood fire stove.

Serve with Fig-Port sauce


[recipe title="Fig-Port Wine Sauce" servings="6-8" time="30min" difficulty="easy"]

The Fig-Port wine Sauce:


  • 8 mission dried figs
  • 2 cup of port
  • 1 ┬ácup of chicken stock
  • 1 cinnamon stick
  • salt and pepper to taste
  • 1 tsp of fresh thyme
  • 2 tsp of fresh rosemary
  • 2 tbsp of butter


Place all ingredients in a saucepan and reduce liquids by half. Discard the cinnamon stick and place the sauce in a food processor. Puree the sauce till smooth then blend in the butter and serve with the lamb :)