Lamb with Apple and Ginger Stuffing

Serves 4

1350g (3lb) Boned Loin of Lamb
750ml (1¼ pint) Dry Cider
2 Cooking Apples
2 Cloves Garlic
1 tsp Sugar
1 tsp Ground Ginger
Juice of 1 Lemon
Salt and Black Pepper

Preheat oven to 200°C: 400°F: Gas 6
To make the stuffing.
Peel, core and thinly slice the apples and place in a saucepan with the lemon juice, sugar and ginger.
Cook over a gentle heat until the apples are just soft, then allow to cool.
Trim and skin the lamb, then score the fat
Place the joint out on a board, fat side down and spoon the apple mixture along the centre.
Roll up and tie with twine.
Peel the garlic and cut it into slivers, then pierce the outside joint with the point of a sharp knife and slip the slivers of garlic into the pockets formed.
Season well, place the in a roasting tin and cook in the hot oven for 30 minutes.
Heat the cider in a small saucepan and pour over the lamb.
Reduce the heat to 180°C: 350°F: Gas 4 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.

MeatRecipes

Lamb with Apple and Ginger Stuffing

Meat
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