Lamb Loin Stuffed With Figs And Oka

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 750 g lamb loin or 1 kg rib-end lamb loin roast
• 30 ml melted butter
• 125 ml chopped dried figs
• 1 garlic clove, minced
• 1 shallot, chopped
• 125 ml fresh breadcrumbs
• 125 g swiss cheese or 125 g cheddar cheese or 125 g gouda cheese or 125 g blue cheese or 125 g oka cheese, shredded
• salt & freshly ground black pepper, to taste
• 15 ml butter
• 1 shallot, chopped
• 75 ml fortified wine, like port
• 15 ml flour
• 250 ml beef broth
• 10 ml chopped fresh thyme or 3 ml dried thyme
• 15 ml chopped fresh parsley
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat oven to 200 c or 400°f.
• 2 combine all the stuffing ingredients. generously salt and pepper the mixture. set aside.
• 3 butterful the roast by slicing it lengthwise without going all the way through and open it up.
• 4 put the stuffing into the roast and close and tie it up with string. baste with melted butter.
• 5 cook in a buttered ovenproof dish in the centre of the oven for about 30-35 minutes, basting with remaining butter.
• 6 to make sauce:.
• 7 melt butter over medium heat in a saucepan and cook the chopped shallots.
• 8 deglaze the saucepan with the fortified wine and reduce the liquid by half.
• 9 add in the flour, whisking and add the broth to the saucepan, whisking all the time till smooth.
• 10 bring to a boil and add in the thyme and parsley.
• 11 add salt and pepper to taste.
• 12 simmer till thickened.
• 13 serve the lamb roast with the sauce and whatever sides you like.