Roasted Leg of Spring Lamb With Dried Fruit Stuffing
1 leg of lamb, boneless and trimmed
3 oz. olive oil
1 C. sun-dried cherries
1 C. golden raisins
1 C. dried apricots, diced
2 C. fresh bread crumbs
1 t. thyme leaves, minced
2 eggs
Kosher salt and black pepper, as needed
Preheat oven to 300 degrees.
In a bowl, combine cherries, raisins, apricots, thyme and eggs. Add enough bread
crumbs (up to 2 cups) to bind mixture as you would for turkey stuffing; mix
well.
Lay out lamb leg and trim any excess fat.
Place stuffing on lamb, roll up and tuck in the edges. Tie lamb roast every
couple of inches with butcher's twine. Season with salt and pepper.
In a large pan over high heat, add olive oil and sear outside of lamb roast.
Transfer to roasting pan.
Roast for about 1 hour and 30 minutes or until the stuffing reaches an internal
temperature of 165 degrees.
Remove from oven, cool for 20 minutes and slice.
Serves 8
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