Lamb Roast and Stuffing with Gravy
|Boned rolled lamb shoulder||5 Pound (1 Shoulder)|
|Apple jelly||1⁄2 Cup (8 tbs), melted|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Diced celery||1 1⁄2 Cup (24 tbs)|
|Herb seasoned stuffing||12 Ounce (1 1/2 Package, 8 Ounce Each)|
|Apples||2 Medium, diced|
|Dill weed||2 Teaspoon|
|Apple juice||3 Cup (48 tbs)|
About 3 3/4 hours before serving: Preheat oven to 325°F.
Rub lamb with 5 teaspoons salt and 1/2 teaspoon pepper.
Place on rack in shallow open roasting pan; insert meat thermometer into center of meat; roast.
During last 1/2 hour, baste meat generously with apple jelly.
Let stand 20 minutes before carving.
About hours before serving: To make stuffing: In medium skillet over medium heat, in 1 tablespoon of the butter, cook celery 5 minutes or until tender-crisp.
In large bowl, combine celery, stuffing, apples and dill.
In same skillet, heat 2 cups of the apple juice with remaining butter until melted; toss with stuffing mixture.
Place in greased 2-quart casserole; bake with lamb for 1 hour.
Just before serving: Make gravy: Skim excess fat from lamb drippings; stir in flour.
Gradually add 1 cup apple juice and 3/4 cup water, stirring constantly; cook until mixture thickens.