DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.
We’re thrilled to share this recipe that brings a touch of elegance and gourmet flair to your dining table – Boneless Rolled Netted Leg of New Zealand Spring Lamb with Fig and Prosciutto Stuffing. This dish is not only impressive but also surprisingly approachable, making it perfect for both special occasions and a fancy weeknight dinner. So, put on your chef’s hat and let’s dive into the delightful world of cooking New Zealand Spring Lamb!
New Zealand Spring Lamb is renowned for its tenderness and exquisite flavour, thanks to the lush pastures and pristine environment where the lambs are raised. When you choose New Zealand Spring Lamb, you’re not just getting a premium product; you’re also embracing a culinary tradition that prioritizes quality and sustainability.
One of the best things about lamb is its versatility. Whether you’re roasting, grilling, braising, or pan-frying, lamb can be the star of a myriad of dishes. In this recipe, we’ll be rolling a boneless leg of lamb with a delectable stuffing of figs, prosciutto, shallots, sage, and pine nuts. The result? A succulent, flavourful stuffed lamb roast that will leave your guests raving.
DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.
Before we get started, let’s gather all the ingredients we need for our boneless leg lamb masterpiece. You will need:
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.
If 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 your oven to 400°F (200°C). A hot oven ensures that our stuffed leg of lamb gets a beautiful, caramelized crust while staying juicy inside.
Heat 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 black pepper.
Remove 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.
Rub 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 flavours 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.
Once 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 flavourful.
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.
A gourmet dish like this stuffed leg of lamb recipe deserves equally delightful accompaniments. Here are some pairing suggestions to complete your meal:
Side Dishes: Serve with roasted root vegetables, garlic mashed potatoes, or a fresh arugula salad with goat cheese and a lemon vinaigrette to complement the rich flavours of the lamb. These sides provide a perfect balance of textures and flavours, enhancing the overall meal.
Cooking is an adventure, and this recipe is your map to a culinary treasure. Embrace the process, savour the aromas, and enjoy the journey. There’s something incredibly satisfying about transforming simple ingredients into a dish that’s not only delicious but also a work of art.
New Zealand Spring Lamb is celebrated for its superior quality and taste. Raised in lush, green pastures, the lambs enjoy a natural diet, which translates into tender, flavourful meat. Choosing New Zealand Spring Lamb means supporting sustainable farming practices and enjoying meat that’s free from hormones and antibiotics.
History: Lamb has been a dietary staple for thousands of years. It was a favourite among ancient civilizations, including the Greeks and Romans.
Health Benefits: Lamb is rich in essential nutrients like protein, vitamin B12, zinc, and iron. It’s a nutritious choice that supports a balanced diet.
Versatility: From Mediterranean dishes to Middle Eastern cuisine, lamb is a versatile meat that features prominently in various culinary traditions.
This Boneless Rolled Netted Leg of New Zealand Spring Lamb with Fig and Prosciutto Stuffing is more than just a meal – it’s an experience. The combination of tender boneless leg lamb, sweet figs, savoury prosciutto, and aromatic sage creates a symphony of flavours that’s sure to impress. Whether you’re celebrating a special occasion or simply treating yourself to a gourmet dinner, this stuffed leg of lamb recipe is a winner.
So, gather your ingredients, follow the steps, and enjoy the process. Cooking should be fun, and the reward is a delicious dish that you can be proud of. Don’t forget to share your culinary creations with friends and family – after all, good food is meant to be enjoyed together.
Happy cooking, and bon appétit!
DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.
