Autumn Stuffed Lamb Loin With Cider Gravy

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 -4 lbs lamb loin roast
• 2 granny smith apples, cored and chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 -2 tablespoon oil
• 1 teaspoon garlic, minced
• 2 teaspoons thyme, divided
• 2 teaspoons coarse salt
• 1 teaspoon pepper, fresh ground
• 2 cups chicken broth
• 1 1/2 cups apple cider
• 2 tablespoons flour
• 2 tablespoons water

Recipe

• 1 butterfly the lamb loin so that it can be stuffed. cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
• 2 chop onion and celery into the same size chunks. saute in oil until softened. stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. saute just 1-2 minutes more, so as not to burn the garlic.
• 3 remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. this will help keep the filling from oozing out during baking. fold lamb over and tie securely.
• 4 sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
• 5 place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
• 6 roast at 325 f until meat reaches at least 145 internally. approximately 90 minutes. let meat rest, loosely tented with foil, while you prepare gravy.
• 7 bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
• 8 combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.