Roast Lamb Loin With Fig And Prosciutto Stuffing

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 -3 lbs boneless lamb loin, trim leaving a bit of fat and butterflied
• brine, classic brine for poultry, shellfish and lamb (optional)
• 3 -4 figs, slice in half
• 3 -4 slices prosciutto
• seasoning salt, smokey seasoned salt (skip if using brine)
• 1 garlic clove, minced
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil
• 3 tablespoons fig preserves, warmed (optional)

Recipe

• 1 pound lamb loin to even 1 inch thickness with mallet.
• 2 add lamb to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
• 3 remove lamb from brine, rinse and dry lamb thoroughly with paper towels.
• 4 if not brining season both sides with optional seasoned salt the one posted or any you favor.
• 5 line shallow roasting pan with foil and position flat wire rack over foil and set aside.
• 6 lay lamb fat side down.
• 7 place the figs and prosciutto on the butterflied lamb.
• 8 roll the meat jellyroll style over the stuffing and fasten with butcher’s twine.
• 9 place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
• 10 roast 20 minutes at 450 degrees.
• 11 remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
• 12 return roast to oven and roast 25 minutes longer. glaze should be nicely browned and internal temperature should register 145 degrees. please do not overcook.
• 13 let rest 10 minutes, cut off twine, slice and serve with pan juices.