boneless leg of lamb
salt/pepper
African spice blend
olive oil
dried black mission figs
red wine
caramelized onions
fresh chevre cheese
buns, (preferably small and dense enough to handle the juice)
- take 2-3 lb boneless leg of lamb out of 'sock', it usually is comes boned and rewrapped in a cotton netting, salt and pepper and rub with an aromatic african spice blend: cardamon, cloves, cinnamon, fresh ginger and garlic, cumin, sumac, cayenne. coriander...etc coat in olive oil( 3 tbsp) tie into dense bundle and place in hot oven, reduce heat to 300 F and roast to medium/med rare. for maybe 1 hour or more, to an internal temp of 120 F or less. rest and slice.
- prepare fig compote by reconstituting figs in warm red wine for 2 hours or more, salt pepper , maybe a little honey. bring to boil on stovetop, reduce heat to simmer and cook until soft, puree and hold.
- carmelize onion by heating slowly to a dark brown and sticky consistency(30+ minutes)
- to serve, warm buns, place 2-3 oz sliced, warmed lamb on on bun, dollop of both compote and caramelized onion , add a knob of fresh goat cheese and serve open faced.
