Leg of Lamb

Patterns from Provence
Jerry Anne Di Vecchio

Leg of Lamb with Figs and Lemons

Through the years, I've made no secret of my fondness for Provence in September, where I while away the month with friends over many a memorable meal. Though I don't attempt to cook in Provence style (feeling too laid-back to research recipes while I'm on vacation), I rejoice in the region's ingredients. All month, the fig tree drops soft, ripe fruit. When roasted with tender, mild local lamb, figs and lemons make a wonderful marriage: The heat caramelizes the figs, while thin lemon slices add enough tang to stave off insipid sweetness. By habit I keep notes of my culinary discoveries; they tell me I've repeated this time and again.