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Leg Of Lamb With Figs And Lemons

By Sunset
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1 leg of lamb (5 to 6 lb.), fat trimmed


1 teaspoon fresh thyme leaves or dried thyme

4 or 5 rosemary sprigs (each 5 to 6 in. long), rinsed, or 2 teaspoons dried rosemary

12 ripe black figs (about 3 oz. each)

2 lemons (4 oz. each)

About 1 cup dry red wine

2 tablespoons balsamic vinegar

2 tablespoons sugar

About 1/2 cup fat-skimmed chicken broth

1/4 cup whipping cream or crème fraîche

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