Apple Stuffed Lamb Roast

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1 -7 lb bonelss lamb loin roast
• 1 cup chunky style applesauce
• 1 cup finely chopped celery
• 4 tablespoons golden raisins
• 2 teaspoons ground cinnamon
• 1 teaspoon ground sage
• 1/2 teaspoon pepper
• 1 dash salt
• 1/2 cup finely chopped red apple
• 2 1/2 cups apple cider or 2 1/2 cups apple juice
• 8 teaspoons cornstarch

Recipe

• 1 1. butterfly the roast, by making a single lengthwise cut down the center of the roast; cutting to 1/2 inch of the other side. spread the meat open. at the center of the roast, make one slit to the right and perpendicular to the cut; and one slit to the left and perpendicular to the cut. cover roast with clear plastic wrap. pound with a meat mallet to about 10 inches wide. set roast aside.
• 2 2. in a small mixing bowl stir together applesauce, celery, raisins, cinnamon, sage, pepper and salt. remove plastic wrap from roast. spread the applesauce mixture over the roast to 1/2 inch of edges.
• 3 3. to roll the roast, start at one long side and roll up jelly - roll style. secure the roll with a kitchen string, tying the roast crosswire at several places to prevent it from unrolling during cooking.
• 4 4. place on a rack in a roasting pan; insert a meat thermometer. roast, uncovered, in a 325 degree oven for 1-3/4 to 2-1/2 hours or till meat thermometer registers 160 to 170 degrees. transfer to a warm platter; cover and keep warm.
• 5 5. for sauce, in a small saucepan cook the apple in in 1 cup of the apple cider/juice for 3 to 5 minutes or till tender. in a small bowl, stir remaining cider into cornstarch; add to sauce pan. cook and stir till thickened and bubbly; cook for 2 minutes more. untie roast, slice thinly. serve sauce with roast.