Recipe#6536

Title: LOIN OF LAMB WITH APPLE AND GINGER STUFFING

SOAR

   3       lb           Loin of lamb, boned
   2                    Cloves garlic
                        Sea salt and pepper
   2       c            Cider (preferably hard)
   2                    Cooking apples
                        Juice of 1 lemon
   1       t            Sugar
   1       t            Ground ginger
  First make the stuffing.  Peel and core the apples,
  slice thinly and put into a saucepan with the lemon
  juice, sugar and ginger.  Cook over a gentle heat
  until the apples are just soft, then set aside to
  cool. . Preheat the oven for 400 F.  Trim the lamb,
  remove the skin and score the fat.  Lay the joint out
  on a board, fat side down.  Spoon the apple mixture
  along the center.  Roll up and tie with twine.  Peel
  the garlic and cut it into slivers, then pierce the
  joint all over with the point of a sharp knife and
  slip the slivers of garlic into the pockets formed.
  Season with the salt and pepper, put the joint in a
  roasting pan and cook in the hot oven for 30 minutes,
  then heat the cider in a small pan and pour it over
  the lamb. Reduce the heat to moderate (350F) and cook
  for another 40 minutes, basting frequently.  When the
  lamb is cooked, put it onto a heated serving dish and
  keep warm.  Remove any excess fat from the pan juices,
  boil up over a high heat until reduced slightly, and
  serve with the sliced lamb.