Provencal Roast Lamb Stuffed With Figs Goats Cheese And Walnut Recipes

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EASY PROVENçAL LAMB



Easy Provençal Lamb image

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

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch diced
1/2 cup good olive oil
1/2 cup good honey (see note), divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
Note: You'll want to use a liquid-rather than a solid-honey for this recipe so it can be drizzled on the lamb.

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.

RACK OF LAMB WITH FIGS



Rack of Lamb with Figs image

I've been making rack of lamb for years. My grandma gave me this recipe because she knew how much I love figs. And the toasted walnuts sprinkled on top give it just the right finishing touch. -Sylvia Castanon, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

2 racks of lamb (2 pounds each)
1 teaspoon salt, divided
1 cup water
1 small onion, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
2 tablespoons cornstarch
1 cup port wine, or 1/2 cup grape juice plus 1/2 cup reduced-sodium beef broth
10 dried figs, halved
1/4 teaspoon pepper
1/2 cup coarsely chopped walnuts, toasted
Chopped fresh parsley, optional

Steps:

  • Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside., In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally., Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.

Nutrition Facts : Calories 363 calories, Fat 16g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 362mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 23g protein.

FIG AND WALNUT TAPENADE WITH GOAT CHEESE



Fig and Walnut Tapenade with Goat Cheese image

Categories     Condiment/Spread     Olive     Vegetarian     Goat Cheese     Fig     Walnut     Fall     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 12

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

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.

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

PROVENCAL ROAST LAMB STUFFED WITH FIGS, GOAT'S CHEESE AND WALNUT



Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut image

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

4 lbs leg of lamb (boned weight)
salt and pepper
string
1/2 tablespoon olive oil
1/2 large onion, finely chopped
2 3/4 ounces walnut pieces
2 1/4 ounces breadcrumbs
5 1/2 ounces goat's cheese
8 fresh figs, quartered
3 sprigs thyme, leaves only
1 egg, beaten

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

ROASTED STUFFED DOUBLE LAMB LOIN



Roasted Stuffed Double Lamb Loin image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1/2 cup red onion, chopped, divided
1 tablespoon chopped garlic
2 ounces clarified butter and olive oil
4 ounces baby spinach
Salt and pepper
4 slices fresh bread crumbs
4 ounces feta cheese
2 ounces sun-dried tomatoes
4 1/2 pounds double lamb loin

Steps:

  • Make the spinach stuffing by sauteing 1/4 cup onions and garlic in the oil and butter. Add spinach and saute until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese.
  • Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Saute remaining 1/4 cup onions over medium-high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper.
  • Preheat the oven to 375 degrees F.
  • Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120 degrees.

ROASTED RACK OF LAMB WITH FIGS



Roasted Rack of Lamb with Figs image

Delightful lamb with a rich, tasty fig sauce.

Provided by Deborah A Belliveau

Categories     Meat and Poultry Recipes     Lamb

Time 1h15m

Yield 8

Number Of Ingredients 11

2 (8 bone) racks of lamb, exterior fat trimmed
1 teaspoon salt, divided
1 tablespoon canola oil
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons cornstarch
1 cup port wine
½ cup low-sodium beef broth
10 figs dried figs, halved
¼ teaspoon ground black pepper
½ cup coarsely chopped walnuts, toasted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
  • Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
  • Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
  • Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
  • Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
  • Sprinkle lamb with walnuts and serve with warm fig sauce.

Nutrition Facts : Calories 508.4 calories, Carbohydrate 20.2 g, Cholesterol 97.1 mg, Fat 34.9 g, Fiber 3.6 g, Protein 24.4 g, SaturatedFat 12.5 g, Sodium 374.9 mg, Sugar 13.5 g

GOAT CHEESE AND WALNUT NIBBLERS



Goat Cheese and Walnut Nibblers image

So simple and so delicious! I had the ingredients at home, and thought why not? I was so right; this is a tangy comforting morsel! The honey really brings this all together!

Provided by alligirl

Categories     Lunch/Snacks

Time 20m

Yield 12 slices, 6 serving(s)

Number Of Ingredients 6

1 French bread, sliced (approximately 12 thick slices)
2 tablespoons butter, softened (for spreading on bread)
4 ounces goat cheese, crumbles
4 ounces walnuts, roughly chopped (not too small)
2 tablespoons honey
fresh ground black pepper

Steps:

  • Preheat oven to 375.
  • Lightly spread butter over bread and toast in oven; bread should have color, but still be soft. (Less than 10 minutes).
  • Remove from oven and sprinkle slices with goat cheese crumbles; return to oven for about 3 minutes, until goat cheese is softened enough to spread.
  • Remove from oven and spread out crumbles over toast; sprinkle with walnuts and drizzle with honey and a grind of black pepper over toasts!

WALNUT & FIG GOAT CHEESE LOG



Walnut & Fig Goat Cheese Log image

Here's a simple spread that calls for only a handful of ingredients. The tablespoon of honey is optional, but I think that touch of sweetness nicely complements the tang of the goat cheese. -Ana-Marie Correll, Hollister, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-1/3 cups.

Number Of Ingredients 6

2 logs (4 ounces each) fresh goat cheese
8 dried figs, finely chopped
1/2 cup finely chopped walnuts, toasted, divided
3/4 teaspoon pepper
1 tablespoon honey, optional
Assorted crackers

Steps:

  • In a small bowl, crumble cheese. Stir in figs, 1/4 cup walnuts, pepper and, if desired, honey. Shape mixture into a log about 6 in. long. Roll log in remaining walnuts. Refrigerate 4 hours or overnight. Serve with crackers.

Nutrition Facts : Calories 93 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 92mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

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