Stuffed Leg Of Lamb With Figs, Almonds & Olives

Name: Stuffed Leg Of Lamb With Figs, Almonds & Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0F In a pan heat the olive oil and add the onion and garlic, cook gently until softened.
2
Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, rosemary and egg yolk.
3
Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.
4
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.
5
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.
6
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.
7
Remove the lamb from the oven and let it rest for 10 minutes.
8
Carve into thick slices and serve with the stuffing balls and onions, drizzle with pan juices.

1672

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Leg Of Lamb With Figs, Almonds & Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!