Leg of Lamb with Apricot-Orange Stuffing
| Yield: | 6 Servings |
| Categories: | Lamb |
| NORMA_WRENN@MSN.COM | ||
| 1 | c | Dried apricots; chopped |
| 1/2 | c | Currants or raisins |
| 1 1/2 | c | Boiling water |
| 4 | lb | Butterflied leg of lamb; bones reserved cooked with roast |
| 3 | lg | Garlic cloves; slivered |
| Salt/pepper | ||
| 1 | tb | Fresh thyme; minced <OR> 1 t Dried thyme |
| 1 | Rib celery; chopped | |
| 1 | lg | Onion; chopped |
| Fresh thyme sprig optional | ||
| 1 | c | Dry red wine |
| 1 | Orange: juice of |
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