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    You are in: Home / Recipes / Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut Recipe
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    Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut

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    • on November 19, 2008

      All I can say is WOW!! We loved this I did not make with a leg of lamb as I was only making for 2 and am testing recipes for Christmas. I used lamb fillets sliced very carefully down the centre without going all the way through. I then pounded with a meat mallet and put stuffing down the centre and rolled. This is definitely going on my Christmas menu and I can not wait to try this with a whole leg of lamb. I served mine over parsnip mash with fresh vegetables and gravy. My god I can not praise this enough it is one of the best stuffing's I have ever served with lamb, even if it was not with the full leg as stated. A perfect lamb recipe Amanda

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    • on May 04, 2008

      This was great, although getting it flat, after trimming off fat, in order to stuff it, was a little tricky for me. It took a lot of clever tying back together to get this to work! Fortunately, DH helped me. In addition, this is one of those dishes you do not want to overcook! Stay within the cooking times and you'll be hugely rewarded. Thanks AmandaInOz! Made for Recipe Swap #15.

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    Nutritional Facts for Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 906.1
     
    Calories from Fat 537
    59%
    Total Fat 59.7 g
    91%
    Saturated Fat 24.2 g
    121%
    Cholesterol 258.3 mg
    86%
    Sodium 397.0 mg
    16%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 13.1 g
    52%
    Protein 66.8 g
    133%

    The following items or measurements are not included:

    thyme

    Detailed Nutrition Values About Nutrition Info

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