The Nervous cook – FIG AND PROSCIUTTO STUFFED LAMB
The stuffing made this baked lamb that bit more special for Easter Sunday lunch. I prepared it the night before to save time for our Easter egg hunt.
150g dried figs coarsely chopped
1/2 cup red wine
1 tblsp olive oil
1 large red onion
1clove of garlic
100g thinly sliced prosciutto
1.8 kg easy carve leg lamb
Combine the figs and wine in a bowl and let soak for 10 minutes. Drain figs and reserve the wine.
Preheat oven 180 C. Heat oil in a frying pan over medium heat and add onion and garlic. Cook for 5 minutes or until golden. Add the sliced up prosciutto and cook stirring for a further 5 minutes. Add the figs and 2 tablespoons of the reserved wine. Cook stirring for a further 5 minutes or until the wine has evaporated. Set aside to cool.
Cut a deep slit in the lamb leg where the bone was removed. Spread the fig mixture down the center of the lamb leg. Fold over to enclose the filling and tie up the lamb with kitchen string.
Rub lamb with olive oil and sea salt. Place the leg in a roasting pan and cook for 1/2 hr. Remove lamb and rest for 10 minutes.