Apple And Cornbread Stuffed Lamb Loin

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• cooking spray
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 1/4 teaspoons fresh ground black pepper, divided
• 1/2 cup diced peeled granny smith apple
• 1 1/2 cups corn bread stuffing mix (such as pepperidge farm)
• 1 1/3 cups apple juice or 1 1/3 cups cider, divided
• 1 1/2 teaspoons dried rubbed sage, divided
• 1 large egg, lightly beaten
• 1 (4 lb) boneless center cut lamb loin roast, trimmed
• 1 1/2 teaspoons salt, divided
• 3 granny smith apples, peeled, cored, and cut into 1-inch wedges
• 2 teaspoons cornstarch
• 1 (14 ounce) can reduced-sodium fat-free chicken broth

Recipe

• 1 preheat oven to 450°.
• 2 heat a nonstick skillet coated with cooking spray over medium heat. add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally.
• 3 add diced apple; cook 1 minute, stirring constantly. place apple mixture in a large bowl, and cool slightly.
• 4 stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
• 5 starting off-center, slice lamb lengthwise, cutting to, but not through, other side. open butterflied portions, laying lamb flat.
• 6 turning knife blade parallel to surface of cutting board, slice larger portion of lamb in half horizontally, cutting to, but not through, other side; open flat.
• 7 place plastic wrap over lamb; pound to 1-inch thickness using a meat mallet or rolling pin. sprinkle with 1/2 teaspoon salt.
• 8 spread stuffing over lamb, leaving a 1/2-inch margin around outside edges. roll up lamb, jelly-roll fashion, starting with a long side. secure at 2-inch intervals with twine.
• 9 combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over lamb.
• 10 arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place lamb on apples. bake at 450° for 20 minutes.
• 11 reduce oven temperature to 325° (do not remove the lamb from oven). bake an additional 1 hour and 15 minutes or until a thermometer registers 155°. remove lamb from pan; cover and let stand 10 minutes. discard apple wedges.
• 12 combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. bring broth mixture to boil.
• 13 reduce heat, and simmer 5 minutes. stir in 1/8 teaspoon black pepper. cut lamb into 1/2-inch- thick slices, and serve with sauce.