Roast Lamb with Apples

This was so good, and came out near perfect. Granted the lamb is roughly 15 dollars a pound. If you’ve got the money, this makes the perfect Sunday dinner.

  • 2 lbs boneless loin of lamb
  • 1/2 lemon juice
  • 1 large apple, sliced (should be tart, but other than that whatever apple you like)
  • 8 prunes, halved and pitted
  • 1 Tablespoon sugar
  • 2 cloves garlic
  • 2 Tablespoons olive oil
  • 1 Tablespoon dried ginger
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups apple cider

Pre-heat oven to 375° F.

Rub lemon juice on all sides of the lamb. Place slices of apples and prunes on the meat, sprinkle with sugar. Roll the meat up carefully and tie off with Butcher’s twine.

Slice one half-inch cut into each side of lamb. Insert a garlic clove into each cut.

In a small dish, combine ginger, salt and pepper. Set aside. Heat apple cider in sauce pan.

Oil the lamb, and then dust with ginger/salt/pepper mix. Place lamb in roasting pan. Place pan in oven and baste with heated cider, and repeat basting every 15 minutes. After an hour, remove lamb from oven and allow to set for 5 minutes.

Carve and serve.

Serves 6


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