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Fruited Lamb Roast

world.chef's picture
The fruited lamb roast is a lovely and juicy lamb recipe roasted in the oven with dried fruits like apricots, raisins and pears. I make this recipe often for dinner parties and each time is an absolute success. Simple and easily prepared, the fruited lamb roast is flavored with bourbon, apple cider and orange juice with grated orange peel and ginger.
  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
  Salt To Taste
  Bourbon 2 Tablespoon

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.
Drain fruit.
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 325°F oven to an internal temperature of 175°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.

Recipe Summary

Main Dish

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Fruited Lamb Roast Recipe