Fig-Stuffed Boneless Leg of American Lamb

Preheat the oven to 400 degrees F. 

Start by making the marinade. In a food processor add the mixed herbs, oil, lemon juice, salt, pepper, and nutmeg.

Take the marinade in a separate bowl leaving 2 tablespoons of it in the bowl of the food processor. 

To the marinade in the food processor, add the remaining ingredients to make the filling.  Add in the figs, feta and pistachios.  Process that until the filing is chunky and blended in. 

Place the boneless leg of lamb on a piece of parchment paper. 

Decide which side of the lamb will be used and the inside for the filling and which side will be used as the outside. This depends on how easy you feel the lamb could roll up.  As a general rule, I use the part that was closest to the bone as the inside.

Place the lamb on the parchment paper with the outside part facing up.

Spread the marinade all over the piece of lamb.

Now flip the lamb so that the inside of the meat is facing up. Spread the filling over the inside of the meat. (Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper).

Use kitchen twines cut into 6-inch ropes to tie the lamb very well about half an inch apart. 

Place the lamb in the oven and right away drop the temperature to 350 degrees F.

Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is anywhere from 125-135 for rare - medium rare. *

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Allow the lamb to rest for 6 minutes at least before slicing. 

Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios. Enjoy!