Ingredients

• 150g dried figs, coarsely chopped
• 125ml (1/2 cup) red wine
• 1 tbs olive oil
• 1 large red onion, finely chopped
• 1 garlic clove, crushed
• 100g sliced prosciutto, thinly sliced crossways
• 1 x 1.8kg easy-carve lamb leg, string removed
• 60ml (1/4 cup) olive oil, extra
• 1 tsp sea salt
• 1.5kg kipfler potatoes, peeled
• 1/2 bunch fresh lemon thyme
• 2 tbs plain flour
• 375ml (1 1/2 cups) chicken stock

Description

Fig And Prosciutto-stuffed Lamb With Thyme Potatoes Recipe - Combine The Fig And Wine In A Bowl. Set Aside For 10 Minutes To Macerate. Drain And Reserve The Red Wine. Preheat Oven To 180°C. Heat The Oil In A Frying Pan Over Medium...

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