Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
4 lbs Boneless of American lamb
1.50 tsp Salt
2 tsp Black pepper
3 tbsp Lemon juice
0.50 tsp Nutmeg (optional)
1 cup Mixed herbs combined (parsley, mint, thyme)
0.67 cup Olive oil
5 tbsp Feta cheese, crumbled
7 Orchard Valley Choice Mission figs
3 tbsp Pistachios
1Preheat the oven to 400 degrees F.
2Start by making the marinade.
3In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).
4Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients.
5Add the feta cheese, pistachios and the figs.
6Process the filling in the food processor until it’s chunky.
7Take your boneless leg of lamb and place it on a piece of parchment paper.
8Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side.
9Spread the filling evenly all over the other side (the inside).
10Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.
11Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.
12Place the lamb in the oven and right away drop the temperature to 350 degrees F.
13Roast 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.
14Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.
Ingredients
4 lbs Boneless of American lamb
1.50 tsp Salt
2 tsp Black pepper
3 tbsp Lemon juice
0.50 tsp Nutmeg (optional)
1 cup Mixed herbs combined (parsley, mint, thyme)
0.67 cup Olive oil
5 tbsp Feta cheese, crumbled
7 Orchard Valley Choice Mission figs
3 tbsp Pistachios
Directions
1Preheat the oven to 400 degrees F.
2Start by making the marinade.
3In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).
4Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients.
5Add the feta cheese, pistachios and the figs.
6Process the filling in the food processor until it’s chunky.
7Take your boneless leg of lamb and place it on a piece of parchment paper.
8Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side.
9Spread the filling evenly all over the other side (the inside).
10Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.
11Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.
12Place the lamb in the oven and right away drop the temperature to 350 degrees F.
13Roast 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.
14Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.
Fig-Stuffed Boneless Leg of American Lamb
