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Photo of Lamb and figs with filo cheese roll by WW

Lamb and figs with filo cheese roll

Total Time
30 min
20 min
10 min


Reduced-fat ricotta cheese

150 g

Soft goat's cheese

75 g

Grated parmesan cheese

2 tbs, finely grated

Filo pastry

6 sheet(s), fresh

Sesame seeds

1 tsp

Olive oil

2 tsp

Lamb backstrap, raw

240 g, (Buy 300g), eye of loin, fat trimmed


4 medium, halved

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Combine ricotta, goat’s cheese and parmesan in a bowl. Season with salt and pepper.
  2. Lightly spray 1 filo sheet with oil. Top with another filo sheet and spray with a little more oil. Top with a third filo sheet. Cut filo stack in half crossways. Place one-quarter of cheese mixture along 1 short edge of each filo stack. Fold in ends of each stack and roll to enclose filling. Repeat with remaining filo and cheese mixture to make 2 more rolls.
  3. Place rolls, seam-side down, on prepared tray. Lightly spray with oil and sprinkle with sesame seeds. Bake for 8–10 minutes or until golden and crisp.
  4. Meanwhile, preheat a chargrill or barbecue over medium-high heat. Brush lamb with oil and cook for 3–4 minutes each side until cooked to your liking. Season with salt and pepper. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before thickly slicing.
  5. Cook figs, cut-side down, for 1 minute or until heated through. Serve lamb and figs with cheese rolls.


SERVING SUGGESTION: Baby rocket leaves, drizzled with balsamic vinegar. TIPS: Fresh filo pastry from the chiller cabinets of the supermarket is easier to work with than frozen filo pastry. While you assemble the rolls, cover any filo you are not using with a damp tea towel to stop it drying out. Add it: 1 tbs balsamic glaze when cooking figs in Step 5. Swap it: Sesame seeds for poppy, fennel or cumin seeds.