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For Your Sunday Dinner

Tuesday, 30 March 2021 16:24

By Dan Clarke

Of course, lamb is a meat we enjoy year-round, but it is a springtime tradition and will be on the table of many of you celebrating Easter and Passover.

Wanting to bring you something a bit different this week, Taste Washington Travel visited the American Lamb website. We’ve found it to be a great source of recipe ideas in the past and were delighted to find this newly posted preparation of a boneless leg of lamb.  The site credits the recipe to Two Purple Figs, which we found to be the intriguing blog of cookbook author Mahy Elamin. 

While the recipe was provided by American Lamb, to us it seems to us to bring a Greek influence. You could emphasize that connection by pairing with one of that country’s wines such as aa Agiorgitiko or Xinomaro, but many red wines from Washington would be easier to find (and certainly easier to pronounce). We’d suggest a Merlot or Cabernet Sauvignon from the Walla Walla-based Kontos Cellars.


Fig-Stuffed Boneless Leg of American Lamb

By Two Purple Figs



  • 4 pounds boneless leg of American lamb
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 tablespoons lemon juice
  • 1/2 teaspoon nutmeg (optional)
  • 1 cup mixed herbs combined (parsley, mint, thyme)
  • 2/3 cup olive oil
  • 5 tablespoons crumbled feta cheese
  • 7 Orchard Valley Choice Mission Figs
  • 3 tablespoons pistachios



Preheat the oven to 400 degrees F.

Start by making the marinade.

In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).

Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients.

Add the feta cheese, pistachios and the figs.

Process the filling in the food processor until it’s chunky.

Take your boneless leg of lamb and place it on a piece of parchment paper.

Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side.

Spread the filling evenly all over the other side (the inside).

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 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.

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

Last modified on Wednesday, 31 March 2021 11:20
More in this category: « Leek, Lamb and Cabbage Soup


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