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Thursday, August 18, 2016

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.

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