Roasted Leg Of Spring Lamb With Dried Fruit Stuffing
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Features of Roasted Leg Of Spring Lamb With Dried Fruit Stuffing
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Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes
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Ingredients for Roasted Leg Of Spring Lamb With Dried Fruit Stuffing (Click here for measurement conversion)
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1 leg of Lamb, boneless and trimmed
3 oz. Olive Oil
1 Cup sun-dried Cherries
1 Cup golden Raisins
1 Cup dried Apricots, diced
2 Cup fresh Bread Crumbs
1 teaspoon Thyme Leaves, minced
2 Eggs
Kosher Salt and Black Pepper, as needed
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Method for making Roasted Leg Of Spring Lamb With Dried Fruit Stuffing
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Preheat oven to 300 degrees F. 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 F. Remove from oven, cool for 20 minutes and slice.
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Comments
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Serves: 8
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