elegant lamb loin roast

Ingredients

• Servings: 8
• 1 (4 pound) boneless lamb loin roast
• 1/4 cup dijon mustard
• 2 tablespoons packed brown sugar
• 1 1/2 cups apple juice, divided
• 1 cup pitted prunes
• 1 cup dried apricots
• 3/4 cup red
• 1/4 cup packed brown sugar
• 1/8 teaspoon ground cloves
• 2 teaspoons cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat the oven to 325 degrees f (165 degrees c).
• place the roast in a shallow roasting pan. mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
• roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. roast is done when the internal temperature reads 145 degrees f (63 degrees c).
• during the last hour the roast is cooking, combine the prunes, apricots, red , 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. bring to a boil, then cover and simmer for 15 minutes. spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
• when the roast is done, place it a serving platter and spoon the fruit around it. remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. transfer to a gravy boat or serving bowl.
• slice the roast, and pass the sauce for guests to serve themselves.