1 Boneless Rolled Netted Leg of New Zealand Spring Lamb
5 dried figs, stemmed and finely chopped
1/4 cup olive oil, divided
1/2 cup shallots, chopped (about 3 medium shallots)
4 slices prosciutto, chopped
1/4 cup finely chopped fresh sage
1/4 cup pine nuts
1/4 cup chicken broth (approx.)
1 1/4 cup finely cubed day old baguette – ¼ inch cubes
1 tsp each salt and freshly ground pepper
Sage leaves, for garnish
Fresh figs, halved, for garnish
- If frozen, thaw in refrigerator overnight.
- Cover chopped figs with hot water. Let soak for 10 minute or until softened. Drain and set aside. Preheat the oven to 400F.
- Heat 2 tbsp oil in small skillet set over medium heat. Add shallots, prosciutto and sage for 4 to 5 minutes or until shallots soften. Add to bowl along with bread, soaked figs and pine nuts. Toss with 1/4 cup chicken broth, adding more if needed. Bread should be moist but not super soggy. Season with 1/4 tsp each salt and pepper.
- Removing netting from lamb and reserve. Pat meat dry. Open to make pocket in the middle. Season lamb all over with 1/4 tsp each salt and pepper. Place the stuffing evenly over lamb. Roll into log and fit netting back over lamb.
- Rub outside of lamb with remaining olive oil, salt and pepper.
- Roast for 50 to 60 minutes or until the internal temperature reach 140°F for a rosy MEDIUM. Tent with foil and let rest for at least 15 minutes before slicing. Remove netting and slice into thick slices to serve.