Lamb Striploins with Fig & Orange Stuffing

(Lamb Striploins)


  • 2 HORIZON Lamb Striploins silverskin removed
  • 250g dried figs
  • 1 cup red wine
  • 1 red onion
  • 2 tablespoons olive oil
  • 1 orange
  • 2 tablespoons white breadcrumbs
  • 2 tablespoons parsley
  • Salt and Pepper


  1. Soak the figs in the red wine until they soften.
  2. Chop the onion finely and saute in the olive oil.
  3. Take half the figs and chop into smaller pieces and add with half the wine to the pan with the onions.
  4. Simmer for abut 10 minutes over a low heat.
  5. Grate the rind of the orange and add with the juice and the breadcrumbs.
  6. Mix well together and add the chopped parsley and salt and pepper to taste.
  7. Divide this stuffing in half and place evenly over the surface of the boned loins.
  8. Roll, tie up with string and cook in a 200C oven for 25-30 minutes.
  9. Take from the oven and make a jus with the extra wine and remaining figs.

Serves 6