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Provencal Roast Lamb Stuffed With Figs, Goat's Cheese and Walnut

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“From Diana Henry's Crazy Water, Pickled Lemons.”
1hr 40mins

Ingredients Nutrition

  • 4 lbs leg of lamb (boned weight)
  • salt and pepper
  • string
  • For the stuffing
  • 12 tablespoon olive oil
  • 12 large onion, finely chopped
  • 2 34 ounces walnut pieces
  • 2 14 ounces breadcrumbs
  • 5 12 ounces goat's cheese
  • 8 fresh figs, quartered
  • 3 sprigs thyme, leaves only
  • 1 egg, beaten


  1. Preheat the oven to 400 degrees F.
  2. Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.
  3. Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat's cheese into little nuggets.
  4. Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.
  5. Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.
  6. Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.

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