Fig and Black Olive Stuffed Leg of Lamb With Mint Chimichurri

Courtesy of Chef Karen Bell, Bavette La Boucherie
  • 1 leg of lamb, butterflied
  • 6 tbl olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 2 cups breadcrumbs
  • 1 oz mint, chopped
  • 1 oz basil, chopped
  • 1 oz tarragon, chopped
  • 1 oz chives, chopped
  • 1 lemon, zested
  • 8 oz dried figs, chopped
  • 4 oz kalamata olives, chopped
  • 6 oz toasted slivered almonds, chopped
  • 1 egg
  • salt & pepper
  • chicken broth

Preheat oven to 400°F.

In a pan prepare the stuffing by heating the olive oil and add the onion and garlic, cook gently until softened.

Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon zest, herbs and egg. Season with salt and pepper. Set stuffing aside.

Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.

Spread the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.

In a large skillet on high heat sear the leg of lamb on all sides about 3-4 minutes on each side and place in a Dutch oven and roast for 1 hour 15 minutes. Baste the lamb from time to time with chicken broth.

While roasting, make mint chimichurri 

  • 2 cups of mint leaves
  • 1 small jalapeno, seeded and roughly chopped
  • 1 small shallot, roughly chopped
  • 1 garlic clove, roughly chopped
  • 2 tbls red wine vinegar
  • pinch of sugar and salt
  • 1/2 cup of oil

Put all ingredients except for oil in the blender and blend. Slowly add oil and taste for seasoning. Serve as topping for lamb.

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