Roasted Alberta Lamb With Sage Berry Stuffing

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 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
• salt and pepper
• 3 cups coarse fresh breadcrumbs
• 2 tablespoons chopped fresh parsley
• 3 lbs boneless lamb loin roast
• 1 tablespoon canola oil
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 teaspoons butter, softened
• 4 shallots, minced
• 2 garlic cloves, minced
• 1 cup wine
• 1 cup low sodium chicken broth
• 1/4 teaspoon pepper

Recipe

• 1 in small bowl, combine cranberries and cider.
• 2 cover and microwave on high for 1 minute.
• 3 set aside to let cool.
• 4 spread hazelnuts on rimmed baking sheet; toast in 350° f oven for about 8 minut6es.
• 5 transfer to clean tea towel and rub off most of the skins.
• 6 let cool; chop and set aside.
• 7 meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes.
• 8 in 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 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, cut in half on left side almost but not all the way through.
• 14 repeat on right side.
• 15 open flat to form one large piece.
• 16 cover with waxed of 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 stuffing over meat.
• 20 starting at other short side, tightly roll-up jelly-roll style.
• 21 tie with string to secure.
• 22 place on rack in roasting pan.
• 23 brush with oil; sprinkle with remaining salt and pepper.
• 24 roast in 375° f oven until golden and meat thermometer registers 160° f about 1 hour 20 minutes.
• 25 cover with foil.
• 26 let stand for 15 minutes.
• 27 carve into 1/2 inch thick slices.
• 28 remove string.
• 29 sauce: meanwhile, in small bowl, stir flour with butter; set aside.
• 30 skim off fat in roasting pan.
• 31 place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes.
• 32 add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan.
• 33 boil until reduced by half, about 3 minutes.
• 34 stir in stick and pepper; return to oil.
• 35 stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• 36 strain into gravy boat, pressing to extract all juices.
• 37 serve with lamb.