Leg of Lamb with Apricot-Orange Stuffing

Yield: 6 Servings
Categories: Lamb
NORMA_WRENN@MSN.COM
1cDried apricots; chopped
1/2cCurrants or raisins
1 1/2cBoiling water
4lbButterflied leg of lamb; bones reserved cooked with roast
3lgGarlic cloves; slivered
Salt/pepper
1tbFresh thyme; minced <OR> 1 t Dried thyme
1Rib celery; chopped
1lgOnion; chopped
Fresh thyme sprig optional
1cDry red wine
1Orange: juice of
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