Stuffed Leg of Lamb With Figs, Almonds & Olives
photo by Janice S.
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 5 - 5 1⁄2 lbs leg of lamb, boned, and butterflied
- 6 tablespoons olive oil
- 1 large onion, finely chopped
- 3 -4 garlic cloves, peeled and finely chopped
- 2 cups fresh breadcrumbs
- 6 -8 ready to eat dried figs
- 1⁄2 cup kalamata olive, pitted and chopped
- 1⁄2 cup slivered almonds
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 2 egg yolks
- 1 tablespoon fresh rosemary, chopped
- fresh ground black pepper
- 1 1⁄2 tablespoons salt
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1 (10 ounce) bag of pearled onions, peeled about 25 pearled
- onion
directions
- Preheat oven to 400°F In a pan heat the olive oil and add the onion and garlic, cook gently until softened.
- Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, rosemary and egg yolk.
- Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.
- Spread half of the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.
- In a large skillet on high heat sear the leg of lamb on all sides about 3 -4 minutes on each side and place in a dutch oven. Add pearled onions around the lamb and roast for 1 hour 15 minutes. Baste the lamb from time to time with chicken broth.
- Form the remaining stuffing mixture into balls and add to the dutch oven around the meat, 15 to 20 minutes before the end of cooking time.
- Remove the lamb from the oven and let it rest for 10 minutes.
- Carve into thick slices and serve with the stuffing balls and onions, drizzle with pan juices.
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RECIPE SUBMITTED BY
Born and raised in Lebanon. Food plays a big role in our culture, it kept our families and friends together and our minds off the long civil war. I spent a lot of time in the kitchen with my mother watching and absorbing her magic with food, anything she touches or breathes on is instantly delicious! I host a cooking show on the public access station and youtube about Middle Eastern and North African cuisine, I hope to be discovered by a network soon. I love to cook, eat from all over the world and learn the different cuisine and traditions that each country offers. I love to garden, paint, travel and drink wine. I hope you enjoy my recipes...