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.

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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
  • Energy 3235kj 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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