Stuffed Lamb Leg with Figs & Prosciutto

Ingredients: Gathering the Goodness

Before we get started, let’s gather all the ingredients we need for our lamb masterpiece. You will need:

1 boneless rolled netted leg of New Zealand Spring Lamb
5 dried figs, stemmed and finely chopped
1/4 cup olive oil, divided
1/2 cup shallots, chopped (about 3 medium shallots)
4 slices prosciutto, chopped
1/4 cup finely chopped fresh sage
1/4 cup pine nuts
1/4 cup chicken broth (approx.)
1 1/4 cup finely cubed day-old baguette – 1/4 inch cubes
1 tsp each salt and freshly ground pepper
Sage leaves, for garnish
Fresh figs, halved, for garnish

Step-by-Step Preparation: Turning Ingredients into Magic

Now that we have our ingredients, let’s break down the process step-by-step. Cooking should be fun and enjoyable, so let’s take it one step at a time.

Preparation: Thaw, Soak, and ChopIf your lamb is frozen, remember to thaw it in the refrigerator overnight. This ensures even cooking and better flavor absorption.Next, let’s give those dried figs a little love. Cover the chopped figs with hot water and let them soak for about 10 minutes. This softens them up, making them perfect for our stuffing. Once they’re ready, drain and set them aside.
Preheat the OvenPreheat your oven to 400°F (200°C). A hot oven ensures that our lamb gets a beautiful, caramelized crust while staying juicy inside.
Make the Stuffing: Sizzle and MixHeat 2 tablespoons of olive oil in a small skillet over medium heat. Add the chopped shallots, prosciutto, and sage. Cook for 4 to 5 minutes until the shallots are soft and fragrant, and the prosciutto is slightly crispy. This combination will form the aromatic base of our stuffing.Transfer the shallot mixture to a bowl and add the soaked figs, pine nuts, and cubed bread. Toss everything together with 1/4 cup of chicken broth, adding more if needed. The bread should be moist but not soggy – think of a perfectly balanced stuffing. Season with 1/4 teaspoon each of salt and freshly ground pepper.
Prepare the Lamb: Roll and NetRemove the netting from the lamb and set it aside – we’ll need it again in a moment. Pat the meat dry with paper towels to ensure a nice, even sear.Open the lamb to create a pocket in the middle. Season the inside and outside of the lamb with 1/4 teaspoon each of salt and pepper. Spread the stuffing evenly over the opened lamb. Roll the lamb into a log shape, enclosing the stuffing, and carefully fit the reserved netting back over the lamb to hold it together.
Season and Roast: The Final StepsRub the outside of the lamb with the remaining olive oil and season with the remaining salt and pepper. This simple seasoning will enhance the natural flavors of the lamb without overpowering it.Place the lamb on a roasting pan and slide it into your preheated oven. Roast for 50 to 60 minutes, or until the internal temperature reaches 140°F (60°C) for a rosy medium doneness. Using a meat thermometer is key here – it ensures you get the perfect level of doneness every time.
Rest and Serve: The Grand FinaleOnce the lamb is cooked to perfection, tent it with foil and let it rest for at least 15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is juicy and flavorful.Remove the netting and slice the lamb into thick, beautiful slices. Garnish with fresh sage leaves and halved fresh figs for a touch of elegance. Voilà! Your gourmet lamb dish is ready to impress.