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Name: Loin of Lamb with Apple and Ginger Stuffing
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 ts Sugar; 3 lb Loin of lamb, boned; 2 Cooking apples; Lemon (juice of); 2 c Cider (preferably hard); Sea salt and pepper; 1 ts Ground ginger; 2 Garlic

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INGREDIENTS

1 ts Sugar
3 lb Loin of lamb, boned
2 Cooking apples
Lemon ; (juice of)
2 c Cider (preferably hard)
Sea salt and pepper
1 ts Ground ginger
2 Garlic

Servings

INSTRUCTIONS

First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft, then set aside to cool. . Preheat the oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine. Peel the garlic and cut it into slivers, then pierce the joint all over with the point of a sharp knife and slip the slivers of garlic into the pockets formed. Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb.

NOTES

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Loin of Lamb with Apple and Ginger Stuffing

1 ts Sugar
3 lb Loin of lamb, boned
2 Cooking apples
 Lemon (juice of)
2 c Cider (preferably hard)
 Sea salt and pepper
1 ts Ground ginger
2 Garlic

First make the stuffing.  Peel and core the apples, slice thinly and put  into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle  heat until the apples are just soft, then set aside to cool. . Preheat the  oven for 400 F.  Trim the lamb, remove the skin and score the fat. Lay the  joint out on a board, fat side down. Spoon the apple mixture along the  center.  Roll up and tie with twine.  Peel the garlic and cut it into  slivers, then pierce the joint all over with the point of a sharp knife and  slip the slivers of garlic into the pockets formed. Season with the salt  and pepper, put the joint in a roasting pan and cook in the hot oven for 30  minutes, then heat the cider in a small pan and pour it over the lamb.  Reduce the heat to moderate (350F) and cook for another 40 minutes, basting  frequently.  When the lamb is cooked, put it onto a heated serving dish and  keep warm.  Remove any excess fat from the pan juices, boil up over a high  heat until reduced slightly, and serve with the sliced lamb.

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Nutrition

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Serving Size: 1 Serving (464g)
Recipe Makes: 4 Servings

Calories: 68
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 40.9mg		1 %
Potassium 147.3mg		4 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 15.8g
Protein 0.7g		1 %
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: 68

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