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Caramelized
Lamb Roast with Apricot
& Cranberry Stuffing
# Servings:
8 to 10
-
2/3 cup dried apricots, snipped
into 1/4-inch pieces
- 1
leg of lamb, boned and trimmed
-
2/3 cup dried cranberries
-
1 tablespoon olive oil
-
1/4 cup finely chopped red onion
-
2 tablespoons chopped fresh
rosemary
-
1/2 teaspoon salt
-
1/4 teaspoon ground pepper
-
1/3 cup orange juice
-
2 teaspoons ground cinnamon
-
Salt and coarse ground pepper,
to taste
-
Butcher’s string to tie roast
-
1/2 cup dark corn syrup
Lay
lamb flat on cutting board. Trim off all
visible fat. Use meat mallet to flatten
pieces of meat so that all of the lamb is
about 2 inches thick. Wrap up meat and
refrigerate.
In small bowl, combine apricots and
cranberries; set aside. In small skillet
heat oil over medium-high heat. Add onion,
rosemary, salt and pepper. Stir and sauté 3
to 4 minutes. Add orange juice and cinnamon;
bring to a boil. Pour over dried fruit, mix
and let stand for 15 minutes.
Preheat oven
to 500°F.
Lay meat flat on board, cut side up, and
season with salt and pepper to taste. Cut
meat in half, making two rectangles. Divide
filling between the two pieces of meat.
Evenly spread fruit mixture over meat. Start
at the smallest end and roll up meat as
tightly as possible. Place seam-side down on
board. Tightly tie string around roast at
1-inch intervals. Tie string around roast
from end to end. Repeat process, making two
roasts. Place roasts on a rack in roasting
pan. Place roast in oven, immediately turn
down temperature to 325°F. Baste roast with
corn syrup every 15 minutes. Roast for about
50 to 60 minutes or to desired degree of
doneness. Remove from oven, cover and let
stand for 10 minutes. Slice into
1/2-inch-thick slices.
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