Lamb roast with a crunchy fig stuffing recipe

  • Serves 3
  • 20 mins to prepare and 30 mins to cook
  • 775 calories / serving
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silverfern lamb roast fig hero

Preheat the oven to 200°C / Gas Mark 6. Heat a heavy-based frying pan. Brown the roast on all sides. Place in the oven and bake for 35-40 minutes (medium). Remove and transfer the roast to a plate and leave to rest for 10 minutes. In a small sauce pan, heat the port. Add the figs and leave to soak for 15 minutes. In a frying pan sauté the onion and garlic in the olive oil until very soft. Add the pinenuts, bacon, parsley and lemon zest. Place the bread in a baking dish. Add the onion mixture, stock, the figs and the port. Season with salt and pepper. Bake at 180°C / Gas Mark 4 for 30 minutes.

Visit www.silverfernfarms.co.uk to find the recipes for these great flavour hits and sides.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 pack Silverfern Farms lamb leg roast
  • 125ml or 1/2 cup of port
  • 100g or 1/2 cup dried figs, sliced in half
  • 2tbsp olive oil
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 100g or 1/2 cup pinenuts
  • 2 rashers bacon, diced
  • 25g or 1/2 cup parsley, chopped
  • Zest of a lemon
  • 300g or 3 cups foccacia bread cut into a 1cm dice
  • 125ml or 1/2 cup chicken stock
  • salt
  • pepper
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  • Energy 3236kj 775kcal 39%
  • Fat 41g 59%
  • Saturates 7g 35%
  • Sugars 23g 26%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 51.3g Protein 43.5g Fibre 6.6g

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