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Apple Stuffed Lamb Roast

3/4 ts Rosemary
1/2 ts Garlic powder
1 ea 4 to 5 pound lamb
1/3 c Sugar
1/3 c Vinegar
3 tb Water
3 tb Light corn syrup
2 Inches of stick cinnamon
1/2 ts Whole cloves
1/4 ts Ground ginger
3 ea Medium apples cored and sliced


Orange Glaze
Reserved apple liquid
1/2 c Brown sugar
1/3 c Frozen orange juice
Concentrate thawed
2 ts Prepared mustard
3/4 ts Ground cinnamon


Rub rosemary and garlic over meat and place on roasting rack. Roast uncovered at 325 for 2 1/4 to 2 1/2 hours or till meat thermometer registers 160 degrees. Combine sugar, vinegar, water, syrup, cinnamon, cloves, and ginger. Bring to a boil and reduce heat. Simmer covered 4 minutes. Add apples simmer 4 minutes. Remove apples reserve 2 tablespoons liquid. Halve 5 apple slices set aside. Prepare glaze. Remove roast from oven cut 3 slits on top. Insert apples into slits. Spoon some glaze over meat. Roast 20 minutes spooning glaze over. Arrange remaining apples with roast. Glaze: Combine reserved apple liquid, brown sugar, frozen orange juice concentrate, prepared mustard and cinnamon.





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