Fruited Lamb Roast

Serves: 6
Total Calories: 154


1 1/2 teaspoons allspice ground
1 1/2 teaspoons ginger ground
1 teaspoon salt
1/4 teaspoon black pepper
1 leg of lamb shank half (3 1/2 lb.)
2/3 cup water
1/2 cup honey
2 tablespoons lemon juice
1/4 teaspoon cinnamon ground
16 dried apricots halves
3 apples tart cooking, cored and each cut in 6 wedges
1 (16-ounce) can sliced peaches drained
Parsley sprigs


Preheat oven to 325°. In a small bowl, mix 1 teaspoon of the allspice, 1 teaspoon of the ginger, salt and pepper. Rub roast generously with mixture and place roast, fat-side up, on a rack in a shallow roasting pan. Insert meat thermometer in thickest part of meat without touching bone. Roast until meat thermometer almost reaches 140° (about 1 1/2 hours) for medium rare. Remove from oven and let stand for 10 minutes.

In a 10-inch skillet, mix water, honey, lemon juice, remaining 1/2 teaspoon allspice, remaining 1/2 teaspoon ginger and cinnamon until blended. Add apricots. Over medium heat, bring to a boil reduce heat to low, cover and simmer for 5 minutes. Add apples and bring to a boil cover and simmer for 7 to 10 minutes or until tender. Add peaches during the last 3 minutes to heat through, (Spoon sauce over fruit several times during cooking.) With a slotted spoon, transfer fruit to a medium bowl cover and keep warm.

Over high heat, boil sauce for 1 minute to reduce slightly. Remove from heat.

Transfer roast to a heated serving platter. Glaze roast with some of the sauce. Arrange fruit and parsley around roast. Pass remaining sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 154
Calories from Fat: 0

This Fruited Lamb Roast recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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