Roasted Lamb Loin With Sage And Dried Berry Stuffing

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup dried cranberries
• 1/3 cup apple cider
• 1/2 cup hazelnuts
• 1/4 cup butter
• 2 large shallots, minced
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups coarse fresh bread, crumbs
• 2 tablespoons chopped fresh parsley
• 3 lbs centre cut boneless single lamb loin roast
• 1 tablespoon canola oil
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 teaspoons butter, softened
• 4 shallots, minced
• 2 cloves garlic, minced
• 1 cup riesling wine or 1 cup other wine
• 1 cup chicken stock (preferably sodium-reduced)
• 1/4 teaspoon pepper

Recipe

• 1 in a small bowl, combine cranberries and cider.
• 2 cover and microwave at high for 1 minute.
• 3 allow to cool to room temperature.
• 4 spread hazelnuts on rimmed baking sheet; toast in 350°f oven or toaster oven, about 8 minutes.
• 5 rub off most of the skins with a clean tea towel.
• 6 let cool; chop and set aside.
• 7 meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
• 8 in a large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
• 9 set aside.
• 10 place lamb, fat side up, on cutting board.
• 11 starting at right side with knife parallel to board, cut loin in half almost but not all the way through.
• 12 open like book so loin lies almost flat.
• 13 starting in centre of opened loin, with knife parallel to board, cut in half on left side almost but not all the way through.
• 14 repeat on right side.
• 15 open flat.
• 16 cover with waxed or parchment paper.
• 17 with mallet, pound to even thickness.
• 18 sprinkle with half each of the remaining salt and pepper.
• 19 leaving 1-inch border on 1 short side, evenly spread cranberry stuffing over meat.
• 20 starting at other short side, tightly roll up jelly roll–style.
• 21 place seven 12-inch lengths of cotton string under loin.
• 22 tie at top of loin; cut off excess string.
• 23 place on rack in roasting pan.
• 24 brush with oil; sprinkle with remaining salt and pepper.
• 25 roast in 375°f oven until golden and meat thermometer registers 160°f, about 1 hour and 20 minutes.
• 26 transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch thick slices.
• 27 sauce: meanwhile, in a small bowl, stir flour with butter; set aside.
• 28 skim off fat in roasting pan.
• 29 pour remaining meat juices into a saucepan over mecium heat.
• 30 add the shallots and cook shallots and garlic, stirring, until softened, about 3 minutes.
• 31 add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan.
• 32 boil until reduced by half, about 3 minutes.
• 33 stir in chicken stock and pepper; return to boil.
• 34 stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• 35 strain into gravy boat, pressing to extract all juices.
• 36 serve with lamb.