Apple stuffed lamb roast

Yield: 10 servings

Measure Ingredient
¾ teaspoon Rosemary
½ teaspoon Garlic powder
1 each 4 to 5 pound lamb
⅓ cup Sugar
⅓ cup Vinegar
3 tablespoons Water
\N \N Reserved apple liquid
½ cup Brown sugar
⅓ cup Frozen orange juice
3 tablespoons Light corn syrup
2 \N Inches of stick cinnamon
½ teaspoon Whole cloves
¼ teaspoon Ground ginger
3 eaches Medium apples cored and
\N \N Sliced
\N \N Concentrate thawed
2 teaspoons Prepared mustard
¾ teaspoon Ground cinnamon


Rub rosemary and garlic over meat and place on roasting rack. Roast uncovered at 325 for 2¼ to 2 ½ hours or till meat thermometer registers 160 degrees. Combine sugar, vinegar, water, syrup, cinnamon, cloves, and ginger. Bring to a boil and reduce heat.

Simmer covered 4 minutes. Add apples simmer 4 minutes. Remove apples reserve 2 tablespoons liquid. Halve 5 apple slices set aside.

Prepare glaze. Remove roast from oven cut 3 slits on top. Insert apples into slits. Spoon some glaze over meat. Roast 20 minutes spooning glaze over. Arrange remaining apples with roast. Glaze: Combine reserved apple liquid, brown sugar, frozen orange juice concentrate, prepared mustard and cinnamon. Per serving 292 calories 26 g protien 33 g carbohydrates 6g fat 83 mg sodium. From Safeway Nutrition Awareness Program

* CROSSPOSTED Submitted By HOME_COOKI On 09-16-95

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