fruit-stuffed lamb loin

Ingredients

• Servings: 1
• 3/4 cup chopped pitted prunes
• 3/4 cup chopped dried apricots
• 1 tablespoon grated fresh ginger
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 1 (4 pound) boneless lamb loin roast, butterflied
• 1/4 cup packed brown sugar
• 2 teaspoons all-purpose flour
• 2 teaspoons vinegar
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1/2 cup water
• 1 teaspoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c).
• mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
• open lamb roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. set roast a rack in a roasting pan.
• combine brown sugar, flour, vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
• bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees f (70 degrees c), about 1 1/2 hours. transfer roast to a serving platter and tent with aluminum foil while you make gravy.
• skim fat from roasting pan and transfer defatted drippings into a small saucepan. pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. bring pan juices to a boil over medium heat. dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. strain gravy into a gravy boat. serve gravy with roast.