Danish Fruit Stuffed Lamb Roast

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (4 lb) center-cut bone-in lamb roast, loin (backbone loosened)
• salt and pepper (to taste)
• 1 cup pitted prune
• 2/3 cup water
• 3 tablespoons butter
• 1 small yellow onion, chopped
• 2 tablespoons firmly packed light brown sugar
• 1 teaspoon grated lemon rind
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 6 cups dry bread cubes
• 1 large tart apple, chopped
• 1/2 cup apple juice

Recipe

• 1 preheat the oven to 325*f.
• 2 place the roast rib side down. cut pockets in the roast, cutting from the meaty side. sprinkle the roast with the salt and pepper.
• 3 to prepare the stuffing, in a small saucepan, combine the prunes and the water. bring to a boil. lower the heat and simmer, covered, for 1o minutes or until prunes are tender. drain and coarsely chop. set aside.
• 4 in the same saucepan, melt the butter over moderate heat. add onion and cook for 3 minutes or until tender. remove from heat. stir in the brown sugar, lemon rind, cinnamon and cardamom.
• 5 place the bread cubes in a large bowl. stir in the onion mixture, prunes and apple. drizzle with the apple juice, tossing until moistened. spoon about 3 tbs into eacb pocket of the roast. spoon the remaining stuffing into a buttered casserole; cover and refrigerate.
• 6 place the roast, rib side down, in a roasting pan. roast for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the center of roast registers 155*f. (cover the roast loosely with foil after 1 hour, so the stuffing doesn't overly brown).
• 7 bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.
• 8 let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.