EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
PROVENCAL ROAST LAMB STUFFED WITH FIGS, GOAT'S CHEESE AND WALNUT
Make and share this Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut recipe from Food.com.
Provided by AmandaInOz
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.
- Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat's cheese into little nuggets.
- Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.
- Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.
- Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.
Nutrition Facts : Calories 906.2, Fat 59.8, SaturatedFat 24.3, Cholesterol 258.4, Sodium 397, Carbohydrate 24.2, Fiber 3.5, Sugar 13.1, Protein 66.9
EASY PROVENçAL LAMB
Provided by Ina Garten
Categories Garlic Lamb Tomato Roast Quick & Easy Dinner Rosemary Winter Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.
FIG AND WALNUT TAPENADE WITH GOAT CHEESE
Categories Condiment/Spread Olive Vegetarian Goat Cheese Fig Walnut Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
FIGS STUFFED WITH GOAT CHEESE
Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.
Provided by Mark Bittman
Categories easy, finger foods, appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
- Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams
More about "provencal roast lamb stuffed with figs goats cheese and walnut recipes"
OTTOLENGHI’S LAMB CHOPS WITH WALNUT, FIG AND GOAT CHEESE …
From chatelaine.com
STUFFED FIGS WITH GOAT CHEESE AND PROSCIUTTO - BEST …
From bestappetizers.com
WALNUT-CRUSTED GOAT'S CHEESE TOASTS WITH ROASTED FIGS
From sainsburysmagazine.co.uk
STUFFED FIGS WITH GOAT CHEESE - APPETIZER RECIPE - TORI AVEY
From toriavey.com
PROVENCAL ROAST LAMB STUFFED WITH FIGS, GOAT'S CHEESE AND …
BAKED FIGS WITH GOAT CHEESE • HAPPY KITCHEN
From happykitchen.rocks
LEG OF LAMB STUFFED WITH GOAT CHEESE, PINE NUTS, APPLES AND …
From emerils.com
STUFFED FIGS WITH GOAT CHEESE & CARAMELIZED WALNUTS
From pinchofmania.com
GOAT CHEESE-STUFFED LAMB WITH ROASTED VEGETABLES | FOODLAND
From foodland.ca
EASY PROVENçAL LAMB | SAVEUR
From saveur.com
PROVENCAL ROAST LAMB STUFFED WITH FIGS, GOAT'S CHEESE …
ROASTED FIGS STUFFED WITH GOAT’S CHEESE AND WALNUTS
From rominaslittlecorner.com
PROVENCAL ROAST LAMB STUFFED WITH FIGS GOATS CHEESE AND WALNUT …
From food-recipe.info
PROVENCAL ROAST LAMB STUFFED WITH FIGS, GOAT CHEESE AND WALNUTS …
From eatyourbooks.com
WARM FIGS WITH GOAT CHEESE RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
PROVENCAL ROAST LAMB STUFFED WITH FIGS, GOAT'S CHEESE AND …
ROASTED FIGS WITH GOAT CHEESE, WALNUTS & HONEY
From thewheatlesskitchen.com
You'll also love