Lamb Roast Stuffed with Dried Fruit

Talk about perfect

This is a great stuffing for lamb. I used a mixture of golden raisins, figs and currants. It can be topped with a light pan gravy as well.

Fruit Stuffed Lamb

  • 2 1/2-3 lb boneless lamb roast butterflied
  • 2 cups mixed dried fruit diced fine
  • 1 1/2 oz brandy
  • 1/2 cup chopped hazelnuts
  • 1 tsp cayenne pepper
  • 1 tbsp fresh rosemary

Pound out lamb and season with salt and pepper. Mix all other ingredients in a bowl and let stand 30 minutes stirring occasionally. Spread mixture over lamb and roll into a log. Tie with bakers twine and place on a rack in a roasting pan with 2 cups red wine. Roast at 425 degrees for 15 minutes then turn heat to 345 degrees and cook until done. Let stand 15 minutes before slicing.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian and tagged , , . Bookmark the permalink.

1 Response to Lamb Roast Stuffed with Dried Fruit

  1. This looks very nice. And as luck would have it, we’ve got lamb!

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