Loin of Lamb with Apple & Ginger Stuffing
Yield
10 servingsPrep
25 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb loin
boned |
*
|
| 2 | Cloves |
garlic
|
*
|
| 2 | cups |
apple cider
|
*
|
| 2 | each |
apples
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb loin
boned |
*
|
| 2 | Cloves |
garlic
|
*
|
| 473 | ml |
apple cider
|
*
|
| 2 | each |
apples
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
ginger
ground |
|
Directions
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℉ (200℃). 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.
Cook until done.
