Roasted Leg of Lamb Stuffed with Apple and Rosemary

Name: Roasted Leg of Lamb Stuffed with Apple and Rosemary
Yield: 6 servings
Ingredients: 3 tbsp vegetable or canola oil (divided); 3 tbsp onion (peeled and finely diced); 1/4 tsp salt; 1 1/4 tsp freshly ground black pepper (divided); 1 cup apple ((like Ambrosia, Honey Crisp or Golden Delicious), peeled, cored and diced); 1 tbsp cider vinegar; 2 1/2 lb boneless leg of lamb (trimmed); 2 tbsp fresh rosemary (roughly chopped); 1 tbsp fresh thyme leaves; 2 tsp coarse sea salt

Best Health

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.

Recipe courtesy Ontario Apple Growers

Servings

6servings

Servings

6servings

Course Dinner
Cuisine Meats

Ingredients

3 tbsp vegetable or canola oil divided
3 tbsp onion peeled and finely diced
1/4 tsp salt
1 1/4 tsp Freshly ground black pepper divided
1 cup apple (like Ambrosia, Honey Crisp or Golden Delicious), peeled, cored and diced
1 tbsp cider vinegar
2 1/2 lb boneless leg of lamb trimmed
2 tbsp fresh rosemary roughly chopped
1 tbsp fresh thyme leaves
2 tsp coarse sea salt

Servings: servings

Units:

Ingredients

3 tbsp vegetable or canola oil divided
3 tbsp onion peeled and finely diced
1/4 tsp salt
1 1/4 tsp Freshly ground black pepper divided
1 cup apple (like Ambrosia, Honey Crisp or Golden Delicious), peeled, cored and diced
1 tbsp cider vinegar
2 1/2 lb boneless leg of lamb trimmed
2 tbsp fresh rosemary roughly chopped
1 tbsp fresh thyme leaves
2 tsp coarse sea salt

Servings: servings

Units:

Course Dinner
Cuisine Meats

Instructions

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.

Recipe Notes

Per serving: 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%

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