Apricot-Prune Stuffed Lamb


Serves: 13
Total Calories: 47

Ingredients

1/2 cup apricot, dried or fresh
1/2 cup pitted prune, raisins, or double amount of apricots
3/4 cup rice
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped pecans or almonds
1/2 teaspoon salt
1 1/2 cups water (use 1 cup if apricots are fresh)
1 (5-pound) boneless lamb shoulder roast

Directions:

Cut apricots and prunes into small pieces (watch for and discard pits). Combine all ingredients except lamb. Simmer, covered, 15–20 minutes or until all water is absorbed. Cool slightly, just enough to handle.

Preheat oven to 325° (slow oven). Unroll lamb shoulder. Sprinkle with salt. Spread stuffing over lamb shoulder, roll and tie (with kitchen twine). Place lamb, fat side up, on a rack in a shallow pan. Roast, uncovered, until internal temperature reaches 180° (3–3 1/2 hours).

Nutritional Facts:

Serves: 13
Total Calories: 47
Calories from Fat: 13

This Apricot-Prune Stuffed Lamb recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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