Spanish-style Stuffed Lamb Loin

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 1/2 cups breadcrumbs
• 4 dried figs, chopped
• 8 green olives, pitted and chopped
• 1/4 cup sliced almonds
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 egg yolk
• 2 1/4 lbs boneless lamb loin (preferably with the side flap attached)
• salt
• pepper
• paprika
• cooking string (i used unwaxed dental floss and it works fine)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 saute onion and garlic in olive oil (reserve 1 tbsp oo for later) until soft.
• 3 remove onion and garlic from heat -- stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
• 4 unroll belly flap from lamb loin to open the loin up -- spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string.
• 5 pour remaining oil into small roasting pan -- add the lamb loin. roast for 1 hour 20 minute.
• 6 take remaining stuffing mix and form into balls -- add to the pan 15-20 min before end of cooking time.
• 7 let the lamb loin rest for 10 min after removing from oven -- take string off before slicing.