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Fig and prosciutto-stuffed lamb with thyme potatoes
Fig and prosciutto-stuffed lamb with thyme potatoes
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Caramelized onions, garlic, crispy prosciutto, and fragrant figs elevate the Easter roast.
Ingredients:
  • 150g dried figs, coarsely chopped
  • 125ml (1/2 cup) red wine
  • 1 large red onion, finely chopped
  • 1 garlic clove, crushed
  • 100g sliced prosciutto, thinly sliced crossways
  • 1 x 1.8kg easy-carve lamb leg, string removed
  • 60ml (1/4 cup) olive oil, extra
  • 2.40 gm sea salt
  • 1.5kg kipfler potatoes, peeled
  • 1/2 bunch fresh lemon thyme
  • 375ml (1 1/2 cups) chicken style liquid stock
Instructions:
  • In a bowl, allow the figs to soak in the wine for 10 minutes to enhance flavors. Remove the figs and save the infused red wine for later use.
  • Preheat your oven to 180°C. Heat oil in a frying pan over medium heat. Sauté onion and garlic until golden, about 5 minutes. Add prosciutto and cook until light golden, about 5 minutes. Stir in figs and 2 tablespoons of reserved wine, cook until the wine evaporates, about 5 minutes. Let it cool for 5 minutes before moving on.
  • Lay the lamb leg flat on a clean work surface. Make a deep incision along the boneless section of the meat without cutting all the way through. Fill the center of the lamb leg with the fig mixture, then fold it over to seal the filling. Secure the lamb by tying it with unwaxed white kitchen string at 2cm intervals.
  • Massage lamb with a generous amount of extra oil and sea salt. Transfer lamb to a spacious roasting pan. Roast in oven for 30 minutes.
  • Start by laying a potato on a tidy work surface. Carefully slice a thin lengthwise cut, going about three-quarters of the way down, using a sharp knife. Next, tuck 2 sprigs of lemon thyme into the cut. Repeat this step with the rest of the potatoes. Transfer the potatoes to a mixing bowl and drizzle the remaining oil, tossing well to ensure they are evenly coated.
  • Place the potatoes surrounding the lamb in the pan. Roast in the oven for 1 hour for medium doneness or until fully cooked. Transfer the lamb to a serving platter and cover with foil. Let it rest for 10 minutes before serving.
  • While the lamb rests, heat the roasting pan with pan juices over low heat. Stir in flour and cook for 2 minutes until bubbling. Pour in remaining wine and boil for 2 minutes. Slowly add stock, scraping up any cooked bits. Simmer for 5 minutes until thickened. Strain gravy into a jug and serve with lamb and potatoes.

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