>Recipes
Lamb Loins with Apple Stuffing
Makes 8 servings
Time to Prepare: 0:20
Time to Cook: 1:15
[ Print Recipe ]
Ingredients
2 med Apples, raw, with skin 4 tbls Lemon juice, raw 1/2 tsp Sugars, granulated 1 tsp Spices, ginger, ground 3 lb Lamb, domestic, loin, separable lean and fat, trimmed to 1/8" fat, choice, raw 2 clove Garlic, raw 1 pinch Salt, table 1 pinch Spices, pepper, black 2 cup Apple juice, canned or bottled, unsweetened, without added ascorbic acid
Directions
1. 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. Set aside to cool.
2. Preheat the oven to 400 Fahrenheit.
3. 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.
4. Peel the garlic and cut it into slivers. Pierce the lamb joint all over with the point of a sharp knife. Slip the slivers of garlic into the pockets formed.
5. Season with the salt and pepper. Put the joint in a roasting pan. Cook in the hot oven for 30 minutes.
6. Heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350 Fahrenheit). Cook for another 40 minutes, basting frequently.
7. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices. Boil juice over high heat until reduced slightly. Serve with the sliced lamb.
2. Preheat the oven to 400 Fahrenheit.
3. 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.
4. Peel the garlic and cut it into slivers. Pierce the lamb joint all over with the point of a sharp knife. Slip the slivers of garlic into the pockets formed.
5. Season with the salt and pepper. Put the joint in a roasting pan. Cook in the hot oven for 30 minutes.
6. Heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350 Fahrenheit). Cook for another 40 minutes, basting frequently.
7. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices. Boil juice over high heat until reduced slightly. Serve with the sliced lamb.
In no event shall Carter's Country Supercenter, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.