We’ve used Middle Eastern flavours in this succulent lamb roast. If you’re not a fan of dried figs, use dried apricots instead. Also known as Aleppo pepper or pul biber, Turkish pepper flakes give a tangy and fruity flavour without much heat.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
474
Ingredients
50 g dried figs, finely chopped
40 g pistachio kernels, finely chopped
1 tsp. Turkish pepper flakes
100 g feta, crumbled
Small handful parsley leaves, roughly chopped
Small handful mint leaves, roughly chopped
1 kg boned saddle of lamb (ask your butcher to do this)
1 Tbsp. olive oil
For the sauce
100 g tahini
Juice 2 lemons
1 garlic clove, crushed
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In
a medium bowl, mix
figs, pistachios, pepper
flakes, feta, herbs and
some seasoning.
Step 2Lay the lamb saddle
on a board in front of
you, fat-side down and
with the fillets running
vertically. Shape the fi g
mixture into a rough
sausage and place in the
centre between the two
fi llets. Bring the sides of
the saddle up over the fillets and stuffing and
roll into a fat cylinder.
Tie along the length
with kitchen string to
secure in place.
Step 3Heat the oil in a large
frying pan over medium-high
heat. Fry the rolled
lamb until browned
all over. Transfer to a
roasting tin just large
enough to hold it.
Step 4Roast for 50min
for pink meat (cook
for longer if you prefer
lamb more well-done).
Transfer to a board,
loosely cover with
foil and leave to rest
for 20min.
Step 5Meanwhile, make
the sauce. In a small
bowl, mix all the sauce
ingredients with 5tbsp
cold water and plenty
of seasoning. Serve with
the lamb in slices.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
