Provencal Roast Lamb Stuffed with Figs Goat's Cheese and Walnut

Transport your taste buds to the sunny South of France with this Provencal Roast Lamb Stuffed with Figs, Goat’s Cheese, and Walnuts. This showstopping main course highlights tender boneless leg of lamb, rolled around a decadent filling of sweet dried figs, tangy goat’s cheese, and crunchy walnuts, all infused with fragrant rosemary and thyme. A quick sear locks in the flavors before it’s roasted to perfection, surrounded by aromatic pan juices of white wine and chicken stock. This elegant dish is perfect for holidays or special gatherings, offering a unique blend of savory and sweet with every succulent slice. Serve it with a drizzle of the rich pan sauce for a truly unforgettable dining experience.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1.8 kg leg of lamb, boneless
• 150 g dried figs, finely chopped
• 100 g soft goat's cheese
• 75 g walnuts, roughly chopped
• 3 cloves garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 tbsp olive oil
• 100 ml dry white wine
• 200 ml chicken stock
• 1 tsp sea salt
• 1 tsp black pepper, freshly ground

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Place the boneless leg of lamb on a cutting board, fat side down. Use a sharp knife to butterfly the meat, ensuring an even thickness for stuffing.

Step 3

In a bowl, combine the chopped figs, goat's cheese, walnuts, minced garlic, rosemary, thyme, sea salt, and black pepper. Mix well to create the stuffing.

Step 4

Spread the stuffing evenly over the inner surface of the lamb. Carefully roll the lamb back up, starting from one end, to encase the stuffing completely.

Step 5

Use kitchen twine to tie the rolled lamb securely at regular intervals to hold its shape during cooking.

Step 6

Heat 2 tablespoons of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the lamb on all sides until nicely browned, about 3-4 minutes per side.

Step 7

Remove the skillet from the heat and pour the white wine and chicken stock around the lamb.

Step 8

Drizzle the remaining tablespoon of olive oil over the top of the lamb and transfer the skillet to the preheated oven.

Step 9

Roast the lamb for 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 60°C (140°F) for medium-rare or 70°C (160°F) for medium.

Step 10

While roasting, baste the lamb occasionally with the pan juices to keep it moist and flavorful.

Step 11

Once cooked, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.

Step 12

Slice the lamb into thick rounds, ensuring each slice has some of the stuffing, and serve with the pan juices drizzled over the top.

Nutrition Facts

Serving size	(2486.3g)

Amount per serving	% Daily Value*
Calories	5375.0

Total Fat 342.8g	0%
Saturated Fat 121.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1505.6mg	0%
Sodium 4141.3mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 21.0g	0%
Total Sugars 75.8g
Protein 446.8g	0%

Vitamin D 0IU	0%
Calcium 775.3mg	0%
Iron 40.3mg	0%
Potassium 7483.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 33.5%

Carbs: 8.5%