Fruited Lamb Roast
|Dried pears/Apples||1⁄2 Pound|
|Dried apricots||1⁄2 Pound|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Minced ginger root/1/2 teaspoon ground ginger||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Orange juice||2 Tablespoon (Of 1 Orange)|
|Bourbon||1⁄2 Cup (8 tbs)|
|Apple cider||1⁄2 Cup (8 tbs)|
|Boneless lamb leg||1|
Place pears, apricots, raisins, ginger root, orange peel, orange juice, and 1/2 cup bourbon in a medium saucepan.
Pour in enough apple cider to cover fruits.
Simmer uncovered 20 minutes; cool.
Trim roast of excess fat.
Lay roast flat in a shallow glass casserole.
Add 1/2 cup bourbon to drained juice; add enough apple cider to measure 2 cups.
Pour juice mixture over roast.
Refrigerate roast covered 8 hours or overnight.
Refrigerate fruits covered.
Remove roast from marinade; salt lightly on both sides.
Arrange one third of the fruit on surface of meat; roll up and tie with string at intervals.
Place roast on rack in a roasting pan.
Insert meat thermometer so tip is in center of roast.
Roast uncovered in a 325Â°F oven to an internal temperature of 175Â°F (about 2 hours).
Add remaining fruit to roasting pan during last half hour of cooking.
Place roast and half the fruit on a serving platter.
Cover lightly with aluminum foil.
Let stand 20 minutes before carving.
Puree remaining fruit in a blender or food processor with 2 tablespoons bourbon and enough apple cider to make a sauce consistency.
Heat thoroughly; serve with the roast.