by Taryn Davies |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
1 pack of Silver Fern Farms Lamb Leg Roast
Sea salt and freshly ground black pepper
3 tbsp olive oil
Crunchy Fig Stuffing
125ml or ½ cup port
100g or ½ cup dried figlets, sliced in half
2 tablespoons olive oil
1 onion, finely diced
1 clove garlic, crushed
100g or ½ cup pinenuts
2 rashers bacon, diced
25g or ½ cup parsley, chopped
Zest of a lemon
300g or 3 cups focaccia bread cut into a 1cm dice
125ml or 1/2 cup chicken stock
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.
Drizzle the Crunchy Fig Stuffing with a little more extra virgin olive oil to serve and accompany with seasonal green vegetables. Try this with a simple homemade Apple Sauce - the tartness works wonderfully with the savoury stuffing.
Tip: Use a suitable-sized pan, not too large but not so small that your meat is ‘crowded’ during cooking, which reduces the temperature and slows the cooking process.
Visit www.silverfernfarms.co.uk for more recipes