LAMB: This is an easy to follow recipe that produces excellent result at much lower cost than roasting lamb racks.

ROAST LEG OF LAMB WITH APPLE STUFFING:



1 leg of lamb, bone removed, 4-5 lbs

3-4 tsp. salt

2 grated apples

½ cup bread crumbs

½ tsp. crushed dried rosemary

1 tsp. crushed dried mint

2 tbsp. butter, softened

tbsp. cornstarch

juice mixture--1 can frozen pineapple-grapefruit concentrate, mixed with 1½ cups water


marinade:

1 cup white wine
½ of above juice mixture
1 tbsp. oil



Spread open lamb leg and rub salt to taste all over the interior where the bone has been removed. Combine ½ juice mixture with apples, crumbs, rosemary, mint and butter and spread over inside of the roast. Roll lamb back into original leg shape and tie with twine. Season outside with salt and pepper to taste. Transfer lamb to a glass dish large enough to hold it.

Mix marinade ingredients together and pour over the meat. Cover with plastic wrap and refrigerate overnight, turning occasionally.

Preheat over to 450 degrees F. Remove lamb, reserving the marinade, and transfer it to a rack in a roasting pan. Roast for 15-20 minutes to brown skin. Reduce heat to 325 degrees F. and continue roasting for 2 hours more or until internal temperature registers 140 for rare, 145 for medium rare and 160 for medium/well done. Baste lamb frequently with the marinade. Remove lamb from oven and let it rest, covered with foil, for 10 minutes.

Pour off excess fat from roasting pan and place it over medium heat on stove. Skim off more fat if necessary and scrape down all the brown particles with a spatula. Add in reserved marinade and bring to a boil.

Mix corn starch with 2 tbsp. water and pour it into liquid in pan. Cook until boiling and thickened, stirring constantly. Cook 1 minute. Slice meat and serve with sauce.