Loin of Lamb with Apple & Ginger Stuffing
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.