Loin of lamb with apple and ginger stuffing (irish) Recipe

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Loin of lamb with apple and ginger stuffing (irish)

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Apple, Entrees, Fruits, Ginger, Herbs & Spices, Irish, Lamb & Mutton, Meats, Stuffings

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Ingredients:

3	lbs	Loin of lamb, boned
2		Cloves garlic
		Sea salt and pepper
2	cup	Cider (preferably hard)
2		Cooking apples
		Juice of 1 lemon
1	tsp	Sugar
1	tsp	Ground ginger

Procedures:

1	First make the stuffing.
2	Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger.
3	Cook over a gentle heat until the apples are just soft, then set aside to cool.
4	.
5	Preheat the oven for 400°F.
6	Trim the lamb, remove the skin and score the fat.
7	Lay the joint out on a board, fat side down.
8	Spoon the apple mixture along the center.
9	Roll up and tie with twine.
10	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.
11	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.
12	Reduce the heat to moderate (350°F) and cook for another 40 minutes, basting frequently.
13	When the lamb is cooked, put it onto a heated serving dish and keep warm.
14	Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb