Lamb Stuffed with Fruit

Nice and sweet pairs well with a robust red wine

This sweet, sticky filling is perfect with the rich flavor of lamb. Try to pick a lamb roast with a smaller bone and a good bit of fat on the outside.

Lamb Stuffed with Dried Fruit

• 3-4 lb leg of lamb deboned
• 6 dried figs chopped small
• 7 dried apricots chopped small
• 5 prunes chopped small
• 1/4 cup chopped pecans
• 2 tbsp butter
• 1/2 cup sherry
• 1 tbsp parsley
• 1/2 tsp cayenne pepper
• 1/2 tsp ground mace
• 1/2 tsp ground ginger
• Salt/pepper

Mix dried spices together. Butterfly lamb and roughly pound it out into an even thickness. Spread dried spice into meat. In a large frying pan melt the butter over medium heat. Saute the dried fruit until it begins to thicken and stick to the bottom of pan. Add sherry and deglaze pan. Cook fruit down until a thick paste forms. Remove from heat and add pecans and parsley. Stir well and let come to room temperature. Spoon filling into lamb leaving a 1/4″ of clean meat around three edges. With the edge covered in filling roll up meat in a log tucking sides in as you go. Tie roast securely with bakers twine. In a large oven safe saute pan heat 2 tbsp olive oil over medium high heat and quickly sear all sides of meat. Place in an oven at 350 degrees and roast until inside is 135 degrees. Remove from heat and let stand for 20 minutes before slicing.