FIG & PROSCIUTTO-STUFFED LAMB WITH THYME POTATOES
150g dried figs, coarsely chopped
125mls (1/2) cup red wine
1tbs olive oil
1 large red onion, finely chopped1 clove garlic, crushed
100g sliced prosciutto, thinly sliced crossways
1 x 1.8kg easy-carve lamb leg, string removed
60ml (1/4 cup) olive oil, extra
1tsp sea salt
1.5kg kipfler potatoes, peeled
½ bunch fresh lemon thyme
2tbs plain flour
375ml (1 1/2 cups) chicken stock
Combine the fig and wine in a bowl. Set aside for 10 minutes to macerate. Drain and reserve the red wine. Preheat oven to 180 degrees Celsius. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring for 5 minutes or until golden. Add the prosciutto and cook, stirring for 5 minutes or
until light golden. Add the figs and 2 tablespoons of the reserved wine and cook, stirring until the wine has evaporated. Set aside for 5 minutes to cool.
Place the lamb leg flat on a clean work surface. Use a sharp knife to cut a deeper slit in the meat where the bone has been removed (don’t cut all the way through). Spread the fig mixture down the centre of the lamb leg. Fold over to enclose the filling. Use unwaxed white kitchen string to tie lamb at 2cm intervals. Rub lamb with 1 tablespoon of extra olive oil and sea salt. Place the lamb in a large roasting pan. Roast in oven for 30 minutes.
Meanwhile, place 1 potato on a clean work surface. Use a sharp knife to make a thin lengthways cut, about three quarters of the way through.
Place 2 sprigs of lemon thyme in the cut. Repeat with remaining potatoes. Place the potatoes in a medium bowl. Add the remaining extra olive oil and toss to coat. Arrange potatoes around lamb in the pan. Roast in oven for 1 hour for medium or until cooked through. Transfer to a serving platter and cover with foil. Set aside for 10 minutes to rest.
While the lamb is resting, place the roasting pan containing the pan juices over low heat. Add the flour and cook, stirring for 2 minutes. Add the remaining reserved wine and cook, stirring until the mixture boils. Gradually add the stock and cook until mixture boils and thickens. Strain the gravy into a medium jug.
Serve the lamb and potatoes with the gravy.