Apple-glazed Lamb Loin Roast With Apple-ham Stuffing

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 10
• 6 cups cubed bread (about 8 slices, 1/2 inch cubes)
• 1 tablespoon butter or 1 tablespoon margarine
• 1 1/4 cups diced ham (about 6 ounces)
• 1/2 cup chopped onion
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 garlic clove, minced
• 1 1/2 cups chopped granny smith apples (about 1/2 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup apple juice
• 3 lbs boneless lamb loin roast
• 1 tablespoon garlic powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• cooking spray
• 2/3 cup apple jelly
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon grated lemon rind

Recipe

• 1 preheat oven to 400 degrees.
• 2 to prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. bake at 400 degrees for 6 minutes or until toasted; set aside.
• 3 melt butter in a large nonstick skillet over medium-high heat. add ham; saute 4 minutes or until lightly browned.
• 4 add onion and next 5 ingredients (onion through garlic); cook over medium-high, heat 5 minutes or until tender.
• 5 add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes.
• 6 add bread cubes and apple juice to stuffing mixture, stir gently. set aside.
• 7 to prepare roast, trim fat from lamb.
• 8 combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over lamb.
• 9 place lamb on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of lamb.
• 10 bake at 400 degrees for 30 minutes.
• 11 combine the jelly, ginger, and lemon rind in a small bowl. brush jelly mixture over roast.
• 12 spoon the stuffing onto the broiler pan around lamb.
• 13 cover with foil, and bake at 400 degrees for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155 degrees, basting lamb occasionally with jelly mixture.
• 14 cover and let stand 10 minutes before slicing.