Stuffed Lamb Roast

Total Time: 3 hrs 15 mins Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 20
• 1 (4 lb) rolled boneless lamb loin roast
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 teaspoon ground coriander, divided
• 1 (10 ounce) jar cherry preserves
• 2 tablespoons orange marmalade
• heavy string, cut into 10 inch lengths
• 1/4 lb bulk lamb sausage
• 1 3/4 cups herb seasoned stuffing mix
• 1 cup peeled chopped tart apple
• 1/2 cup hot water
• 1/3 cup raisins
• 1 tablespoon diced onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 buy a boneless, rolled lamb loin.
• 2 rolled lamb loin comes in two pieces.
• 3 cut each one lengthwise to, but not through, the other side.
• 4 open the meat like a book and pound to 1/2 inch thickness.
• 5 sprinkle each side with 1/4 teaspoons each of salt, pepper, and coriander.
• 6 to prepare stuffing:.
• 7 cook sausage until slightly pink; drain well and pat dry with paper towels.
• 8 combine sausage and the next 9 ingredients; set aside.
• 9 lay out enough 10" pieces of string, spaced 2 inches apart, the length of meat.
• 10 place one piece of meat on strings, with strings crossing under meat horizontally.
• 11 spoon stuffing mixture evenly down center of one piece of meat.
• 12 top with remaining lamb rectangle.
• 13 tie securely with the string at 2 inch intervals, securing sides together.
• 14 trim loose ends of string.
• 15 place roast on a greased rack in a shallow roasting pan.
• 16 insert a meat thermometer into the thickest portion of the meat, making sure it doesn't touch fat or stuffing.
• 17 bake at 325 degrees for one hour and 30 minutes or until meat thermometer registers 145 degrees.
• 18 combine cherry preserves and orange marmalade; stir well.
• 19 brush roast with preserve mixture.
• 20 bake an additional one hour or until thermometer registers 160 degrees, basting often.
• 21 allow approximately 30-35 minutes per pound.