Fig- Stuffed Boneless Leg of Lamb

INGREDIENTS

  • 4 pounds boneless leg of American lamb
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 tablespoons lemon juice
  • 1/2 teaspoon nutmeg (optional)
  • 1 cup mixed herbs combined (parsley, mint, thyme)
  • 2/3 cup olive oil
  • 5 tablespoons crumbled feta cheese
  • 7 Orchard Valley Choice Mission Figs
  • 3 tablespoons pistachios

DIRECTIONS

Preheat the oven to 400 degrees F.

Start by making the marinade.

In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).

Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients. 

Add the feta cheese, pistachios and the figs. 

Process the filling in the food processor until it’s chunky.

Take your boneless leg of lamb and place it on a piece of parchment paper.

Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side. 

Spread the filling evenly all over the other side (the inside). 

Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.

Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.

Place the lamb in the oven and right away drop the temperature to 350 degrees F.

Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.

Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.

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