Apricot Stuffed Leg of Lamb Recipe
2 packages (6 oz. each) dried apricots
1-1/2 C. golden raisins
1/2 C. dried cherries (if unavailable, substitute with cranberry craisins)
2-1/2 C. orange juice, divided
12 T. butter, divided
1-1/2 t. ground cinnamon
1-1/2 t. ground mint leaves, divided
2 t. dried rosemary leaves, divided
1 t. ground ginger
1 boneless leg of lamb (4 to 5 lbs.)
salt and pepper, to taste
fresh mint leaves or parsley sprigs
Heat dried apricots, raisins, dried cherries, 2 cups orange juice, 8 tablespoons
butter, cinnamon, mint, 1 teaspoon rosemary, and ginger to boiling in medium
saucepan; reduce heat to medium low and simmer, uncovered, 20 minutes or until
juices thicken.
Trim roast of excess fat and lay roast flat. Spoon 1 cup fruit mixture evenly on
lamb: roll up and tie at 1-1/2-inch intervals with string. Place roast in
shallow, non-greased roasting pan; insert meat thermometer so tip is in thickest
part of meat.
Melt remaining 4 tablespoons butter; baste outside of lamb with butter and
sprinkle with remaining 1 teaspoon rosemary, salt, and pepper. Roast at 325�F.
for 1-1/2 hours, periodically removing fat from roasting pan with basting tube.
Spoon remaining fruit mixture around lamb and continue roasting 30-45 minutes or
until meat thermometer registers 165�F.
Transfer lamb to serving platter; spoon half the fruit mixture from roasting pan
around lamb. Garnish with mint leaves or parsley sprigs. Process remaining fruit
mixture from pan in food processor or blender, adding
remaining 1/2 cup orange juice as needed for desired sauce consistency. Season
with salt and pepper, to taste, and serve in gravy boat.
If butcher tied roast loosely, it may be possible to stuff the lamb with fruit
mixture without unrolling it by gently stuffing fruit sauce to middle of roast
with spoon.
Yield: 16 servings
