Roasted Leg of Lamb Stuffed with Apple and Rosemary
Suitable for Sunday night dinner or hosting friends, the combination of flavours and textures in this tender roasted lamb stuffed with apple and rosemary make this dish delicious.
Ingredients
3 tbsp (45 mL) vegetable or canola oil, divided
3 tbsp (45 mL) onion, peeled and finely diced
1/4 tsp (1 mL) salt
1-1/4 tsp (6 mL) freshly ground black pepper, divided
1 cup (250 mL) apple (like Ambrosia, Honey Crisp or Golden Delicious), peeled, cored and diced
1 tbsp (15 mL) cider vinegar
2-1/2 lb (1.25 kg) trimmed, boneless leg of lamb
2 tbsp ( 30 mL) fresh rosemary, roughly chopped
1 tbsp (15 mL) fresh thyme leaves
2 tsp (10 mL) coarse sea salt
Directions
Preheat oven to 375°F (190°C).
In a small sauté pan over medium heat add 1 tbsp (15 mL) of oil. Add onions, season with salt and 1/4 tsp (1 mL) of pepper and cook for 3 to 4 minutes or until onions are soft and translucent.
Add apples and cider vinegar and continue to cook for another 3 to 4 minutes or until apples are soft. Remove pan from the heat and let cool slightly.
Meanwhile, lay the lamb flat on a cutting board and make a horizontal cut through the centre of the lamb and open the two sides like a book. Place the cooled apple mixture inside and close the two sides of the lamb. Using butcher twine, gently tie the lamb to enclose the filling and ensure even cooking. In a small bowl, add rosemary, thyme, sea salt and remaining pepper and oil; stir to combine. Gently rub the rosemary mixture over the surface of the lamb. In a lightly oiled roasting pan, add the lamb and place in the oven.
Let roast for 40 to 50 minutes, basting occasionally with pan juices. Once lamb is cooked to medium-rare 160°F (70°C) (or desired doneness) remove pan from the oven and let the lamb rest for 8 to 10 minutes before slicing.
Nutritional information
Per serving (makes 6 servings)
600 calories
41 g protein
46 g fat (18 g saturated fats)
4 g carbohydrates
1 g fibre
155 mg cholesterol
540 mg sodium
%RDI:
Iron 20%
