Prep: 15 mins Cook: 1 hour Serves: 6 to 8 Cut: Leg



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


  1. If frozen, thaw in refrigerator overnight.
  2. Cover chopped figs with hot water. Let soak for 10 minute or until softened. Drain and set aside. Preheat the oven to 400F.
  3. 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.
  4. 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.
  5. Rub outside of lamb with remaining olive oil, salt and pepper.
  6. 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.

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