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.