• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beer Girl Cooks

Cooking & Craft Beer

  • Home
  • About
  • Recipes
  • Privacy Policy
  • What’s on Tap?

Stuffed Leg of Lamb – Pinot Noir Soaked Fig and Dates with Gorgonzola and Pistachios

March 26, 2015 by rachelle 4 Comments

Jump to Recipe Print Recipe

I highly recommend that you ask the butcher to butterfly your lamb for you.  I speak from experience here.

DSC_0092

 

I tried to figure it out, consulted Google, and watched a video.  No luck.  Chris had to do it.

 


DSC_0105_01

 

He doesn’t mind though.  It makes him feel all cave-manly to cut meat and wield a knife.

Speaking of meat – it never looks as good in pictures as it does in real life.  At least not in my pictures.  I’m not going to burden you with ugly meat pictures with unappetizing juices leaking out. I’m just going to tell you to make this dang roast.  It’s totally awesome.

You don’t care for lamb, you say?  Well, big whoop?  It’s all about this booze-soaked fig and date stuffing with Gorgonzola and Pistachios anyway.  Don’t get me wrong – it’s fantastic with the lamb, but it would be good in just about any other kind of meat you like.  I think it would be awesome in pork chops or a pork loin too.

If I were going to stuff this into a pork chop, I would probably just cut a pocket and jam it in there. For a pork loin, I’m thinking maybe the way to go would be to butterfly it have Chris butterfly it, pound it out flat, stuff it and roll it. No matter what kind of meat blows your dress up, this stuffing is totally awesome.  You need to do this!

 

DSC_0118

 

And that’s all I’ve got to say about that.

 

Print

Stuffed Leg of Lamb – Pinot Noir Soaked Fig and Dates with Gorgonzola and Pistachios

Ingredients

  • 4.5 pound leg of lamb butterflied (do yourself a favor and have the butcher do it)
  • 1/2 cup bread crumbs
  • 5 garlic cloves
  • 1/2 cup salted pistachios
  • 2 tablespoons olive oil plus more to rub on lamb
  • 3-4 ounces Gorgonzola crumbled
  • 6-8 dried figs soaked in Pinot Noir for at least 4 hours, chopped
  • 6-8 dried dates soaked in Pinot Noir for at least 4 hourschopped
  • 4-5 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • salt and pepper

Instructions

  1. Preheat oven to 350
  2. In the bowl of a food processor combine dates, figs, Gorgonzola, pistachios, garlic and bread crumbs. Pulse until combined and nuts and garlic are roughly chopped.
  3. Drizzle in olive oil and pulse until combined and the mixture is sort of damp and pasty
  4. Spread stuffing mixture on inside of lamb fold top of lamb over, tie with kitchen twine to keep together, rub outside of lamb with olive oil, salt, and pepper.
  5. Roast at 350 15-20 minutes per pound, until rare or preferred temperature

Related Posts

  • Stuffed and Bacon Wrapped Figs
  • Bacon and Feta Stuffed Lamb Burger with Tzatziki
    Bacon and Feta Stuffed Lamb Burgers with Tzatziki + Giveaway
  • Stuffed Mushrooms
  • Homemade Pistachio Pudding
    Homemade Pistachio Pudding

Filed Under: Archives Tagged With: cheese, date, fiig, garlic, gorgonzola, lamb, pistachio, roast

Previous Post: « Bananas Foster Cheesecake
Next Post: Roasted Beet and Avocado Bruschetta Salad with Candied Grape Tomatoes and Gorgonzola Vinaigrette »

Reader Interactions

Comments

  1. Keri @ Fashionable Foods

    March 27, 2015 at 5:13 pm

    This looks and sounds fabulous! I do like lamb, but never made my own. And, I’m with you on the butterflying part! Luckily, my fiancé used to work for a butcher, so he takes care of all that stuff! I love the sound of that stuffing and I bet you’re right – it would be good in any meat!

    Reply
    • rachelle

      March 28, 2015 at 9:29 am

      Wow Keri! You are so lucky to have a pro to do your meat prep!

      Reply
  2. Mir

    April 3, 2015 at 11:39 am

    Wow, Rachelle. This is some serious lamb. Who wouldn’t want to eat this? Two of my favorite add-ins in this world are pistachio and gorgonzola!

    Reply
    • rachelle

      April 3, 2015 at 3:53 pm

      Thanks Mir! Pistachio and any kind of blue cheese are my faves too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

logo
Food Advertisements by
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

Subscribe to our mailing list!

logo
Food Advertisements by

Search

logo
Food Advertisements by

Footer

 
 

Beer Girl Cooks is a website designed for cooking with craft beer for adults over 21. Please do not serve alcohol to minors.

Copyright © 2023 · Development by Grace and Vine Studios