Herb-Scented Lamb Stuffed with Olive-Fig Paste

Servings: 8 

The fig and olive paste made here can be used in myriad recipes - from a bruschetta to an egg dish, or even over pasta. If you have prepared the stuffed lamb ahead of time, remove from the fridge and let sit 1 hour at room temperature before baking.



1 garlic bulb, minced
2 teaspoons fresh thyme
1 teaspoon minced fresh rosemary leaves
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/4 cups pitted Kalamata olives
1/2 cup dried figs very finely chopped
1 teaspoon olive oil

4-pound butterflied leg of lamb
1/2 cup dry white wine

Herb-Scented Lamb Stuffed with Olive-Fig Paste recipe 


Make the paste: In a mortar, pound together the garlic, thyme, rosemary, lemon zest and salt. Gradually add the olives and then the figs. Add the olive oil slowly and then pound the ingredients into a paste. Alternately, you can combine the ingredients in a mini food processor to form a puree.

Open the lamb, skin-side down . Spread the olive paste over the lamb, rubbing it well, including into the seams. Working on a slight diagonal, roll the lamb to about 5 inches in diameter. Cut off any sinewy flap of skin. Tie the rolled lamb with kitchen string at 1-inch intervals.

Preheat the oven to 350 degrees and place the lamb in a roasting pan coated with Teflon™ non-stick. Sprinkle the lamb with salt, and roast for 10 minutes. Then reduce the heat to 350 degrees. Pour the wine over the lamb and roast for 20 minutes, basting twice with the wine. Reduce the temperature again to 275 degrees and roast for 30 minutes, basting the lamb again at least twice. When the lamb reaches a temperature of 140 degrees, transfer to a cutting board and allow to rest 15 minutes.

Pour the pan drippings into a measuring cup and allow the fat to float to the surface. Skim off and discard the fat.

Remove and discard the strings and cut the lamb crosswise into ½-inch thick slices. Arrange on a platter. Spoon the pan drippings over the lamb, and serve.