PROVENCAL ROAST LAMB STUFFED WITH FIGS, GOAT'S CHEESE AND WALNUT
Make and share this Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut recipe from Food.com.
Provided by AmandaInOz
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.
- Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat's cheese into little nuggets.
- Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.
- Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.
- Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.
Nutrition Facts : Calories 906.2, Fat 59.8, SaturatedFat 24.3, Cholesterol 258.4, Sodium 397, Carbohydrate 24.2, Fiber 3.5, Sugar 13.1, Protein 66.9
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