Rosemary and apples complement tender lamb in easy entree suitable for company

Guests will enjoy the combined flavours and textures of roasted rosemary, diced apples and tender lamb. Suitable for Sunday night dinner or hosting friends, home cooks can delight in the ease and deliciousness of this main dish.

For best results, use Ambrosia, Honey Crisp or Golden Delicious apples.

Roasted Leg of Lamb Stuffed With Apple and Rosemary

45 ml (3 tbsp) vegetable or canola oil, divided

45 ml (3 tbsp) peeled and finely diced onion

1 ml ( 1/4 tsp) salt

6 ml (1 1/4 tsp) freshly ground black pepper, divided

250 ml (1 cup) peeled, cored and diced Ambrosia apple

15 ml (1 tbsp) cider vinegar

1.25 kg (2 1/2 lb) trimmed, boneless leg of lamb

30 ml (2 tbsp) roughly chopped fresh rosemary

15 ml (1 tbsp) fresh thyme leaves

10 ml (2 tsp) coarse sea salt

Preheat oven to 190 C (375 F).

In a small saute pan over medium heat, add 15 ml (1 tbsp) oil. Add onion, season with salt and 1 ml ( 1/4 tsp) pepper and cook for 3 to 4 minutes or until onion is soft and translucent. Add apple and cider vinegar and continue to cook for another 3 to 4 minutes or until apple is soft. Remove pan from the heat and let cool slightly.

Meanwhile, lay lamb flat on a cutting board and make a horizontal cut through the centre of the lamb and open the two sides like a book. Place cooled apple mixture inside and close the two sides of the lamb. Use butcher twine to gently tie the lamb to enclose the filling and ensure even cooking.

In a small bowl, place rosemary, thyme, sea salt and remaining pepper and oil; stir to combine. Gently rub rosemary mixture over surface of lamb.

In a lightly oiled roasting pan, add lamb and place in oven. Roast for 40 to 50 minutes, basting occasionally with pan juices. Once lamb is cooked to medium-rare (70 C/160 F) or desired doneness, remove pan from oven and let lamb rest for 8 to 10 minutes before slicing.

Makes 6 servings.

Nutrition information per serving: 600 calories, 41 g protein, 46 g total fat (18 g saturated fat), 4 g carbohydrate, 1 g fibre, 155 mg cholesterol, 540 mg sodium.

Source: Ontario Apple Growers, www.onapples.com