Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves 3

Ingredients:
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


Cooking Instructions:
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.

Serve with:
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


by for www.femalefirst.co.uk
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