Herb-Stuffed Leg of Lamb with Minted Apples

Method

Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.

To make the stuffing, in a large bowl, combine the stuffing mix, celery, onion, green pepper, rosemary, and fennel seeds. Stir in the butter or margarine and the tomato juice.

Rinse the lamb and pat it dry. Loosely pack the stuffing mixture into the pocket created when the lamb was boned. Tie the meat together or fasten it with skewers.

Shape any remaining stuffing into golf ball-size balls, place in the prepared casserole dish, cover, and refrigerate.

Bake alongside the lamb during the last 40 minutes of cooking time.

Place the lamb on a rack n a roasting pan, fat side up. Roast for about 3 hours, or until a thermometer inserted in the center of the lamb reads at least 145°F.

While the lamb is cooking, prepare the minted apples by peeling, coring, and halving the apples. Set the apples aside. Place the mint jelly and water in a heavy skillet and cook over medium heat for about 1 minute, or until the jelly has melted. Carefully drop the apple halves into the jelly mixture, cover, and cook for 5 minutes, carefully turning once with tongs after 2 1/2 minutes.

Slice the lamb and arrange on a platter. Surround the lamb with minted apple halves, topping each half with a baked stuffing ball.