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home > recipes > meat > roast leg of lamb with apricot stuffing
from NY, USA 1, 4 lb boneless leg of lamb Marinade: white or red wine rosemary crushed garlic olive oil red wine vinegar salt and pepper Stuffing: 1 cup dried apricots 3 cups fresh white bread crumbs ( or fresh onion rolls ) 1 large stalk celery diced 1 small onion fine diced 1 clove garlic minced 1/2 stick margarine or butter melted juice from a fresh lemon Poultry seasoning to taste powdered thyme to taste salt and pepper to taste Place lamb in a food storage bag and cover with 2 cups of any wine, few Tbs olive oil and vinegar, a Tbs crushed rosemary, crushed garlic and salt and pepper. You can also use a bottled variety of good vinaigrette. Refrigerate lamb up to 3 days. For stuffing: cover apricots with water and bring to a boil and remove from heat and let stand 10 minutes. Drain and coarse chop. Sauté the onion ,celery and garlic in some oil or butter till tender. Combine the apricots, bread crumbs, vegetables , butter and lemon juice and season with poultry seasoning, thyme and salt and pepper. Drain lamb and pat dry. Lay out flat. Place stuffing over meat and tightly roll up. Tie the meat with butcher’s string. Place meat fat side up in a roasting pan with 2 Tbs oil in the bottom of pan. Roast 425F for 10 minutes and reduce heat to 325F and roast with meat thermometer to desired temperature ( 170F for medium and lamb is a bit pink in center ). Let sit 10 minutes and slice carefully. Serve with mint jelly or mint sauce. Serves 8 Serve with baby peas and Horseradish mashed potatoes ( add a few Tbs of white horseradish to your favorite prepared mashed potatoes made with butter, sour cream etc. ) Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Roast Leg of Lamb with Apricot Stuffing


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(posted January 30, 2003)

from NY, USA

1, 4 lb boneless leg of
lamb
Marinade:
white or
red wine
rosemary
crushed
garlic
olive oil
red
wine vinegar
salt and pepper
Stuffing:
1 cup dried apricots
3 cups fresh white
bread crumbs ( or fresh onion rolls )
1 large stalk
celery diced
1 small
onion fine diced
1
clove garlic minced
1/2 stick
margarine or butter melted
juice from a fresh
lemon
Poultry seasoning to taste
powdered
thyme to taste
salt and pepper to taste

Place
lamb in a food storage bag and cover with 2 cups of any
wine, few Tbs olive oil and vinegar, a Tbs crushed rosemary, crushed garlic and salt and pepper. You can also use a bottled variety of good vinaigrette. Refrigerate lamb up to 3 days. For stuffing: cover apricots with water and bring to a boil and remove from heat and let stand 10 minutes. Drain and coarse chop. Sauté the onion ,celery and garlic in some oil or butter till tender. Combine the apricots, bread crumbs, vegetables , butter and lemon juice and season with poultry seasoning, thyme and salt and pepper. Drain lamb and pat dry. Lay out flat. Place stuffing over meat and tightly roll up. Tie the meat with butcher’s string. Place meat fat side up in a roasting pan with 2 Tbs oil in the bottom of pan. Roast 425F for 10 minutes and reduce heat to 325F and roast with meat thermometer to desired temperature
( 170F for medium and
lamb is a bit pink in center ). Let sit 10 minutes and slice carefully. Serve with mint jelly or mint sauce. Serves 8
Serve with baby peas and
Horseradish mashed potatoes ( add a few Tbs of white horseradish to your favorite prepared mashed potatoes made with butter,
sour cream etc. )

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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