Fig and almond-stuffed lamb with minted baby potatoes

Serves: 6 Prepare & Cook:


  • 100g butter
  • ¾ tbsp fennel seeds
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 190g white bread, blitzed to fine crumbs and toasted until golden
  • 80g dried figs, roughly chopped
  • 35g flaked almonds
  • zest of 1 lemon
  • 2.3kg leg of lamb, boned and butterflied
  • 1 tbsp olive oil, plus extra for greasing
  • 1kg SpinneysFood Baby Potatoes, halved
  • ½ bunch mint, finely chopped


  1. Put 75g butter in a pan set over a medium heat. Fry the fennel seeds for 1 minute, then add the onion and cook for 5 minutes, until soft. Add the garlic and cook for 1 minute more.
  2. Stir in the breadcrumbs, figs, almonds and lemon zest, then season.
  3. Preheat the oven to 200°C, gas mark 6. Grease a large roasting tray.
  4. Lay the lamb on the tray skin-side down and cover with the stuffing. Roll up tightly and tie with kitchen string. Drizzle with oil, then season.
  5. Roast for 10 minutes, then reduce the temperature to 180°C, gas mark 4 and cook for 1 hour 10 minutes for medium, or until done to your liking. Leave to rest for 10 minutes before carving.
  6. About 20 minutes before serving, boil the potatoes in salted water for 12-15 minutes. Drain and toss with the mint and the rest of the butter, season and serve.

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