Leg of Lamb with Apricot-Orange Stuffing
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INGREDIENTS
- 3 lg Garlic cloves; slivered
- 1/2 c Currants or raisins
- 1 1/2 c Boiling water
- Fresh thyme sprig optional
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1 tb
Fresh thyme; minced
1 t - 1 Rib celery; chopped
- NORMA_WRENN@MSN.COM
- 1 lg Onion ; chopped
- 1 c Dried apricots; chopped
- 4 lb Butterflied leg of lamb;
- 1 c Dry Red Wine
- 1 Orange: juice of
- Salt/pepper
INSTRUCTIONS
Plump the apricots and currents by soaking in boiled water for 20 minutes. Cut holes in the lamb and insert garlic. Season with salt and pepper. Preheat oven to 425. Drain fruit, reserving liquid. Spread it along with zest and chopped thyme over the interior of the meat. Starting from the narrow end, roll up jelly-roll style. Tie at 2-inch intervals. Add any filling which leaks out of lamb to the roasting pan. Place lamb, carrots, celery, onion, thyme sprig, bones, soaking liquid, wine and juice in the pan. Cover tightly and cook for 20 minutes. Reduce heat to 350 and cook for about 3 hours and 40 minutes or until easily pierced with a fork. Remove lamb and degrease juices. Boil, skimming scum or grease which rises to the top, reduce to half, about 15 minutes. Serve sliced lamb with the sauce. Adapted for MM from Fine Cooking Magazine Posted to MC-Recipe Digest by Dewayne & Judy Caple
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (399g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 46 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 29.1mg | 1 % | |
| Potassium 102.5mg | 3 % | |
| Total Carbohydrate 4g | 1 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 3.3g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 46
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