*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Irish                            Meats
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Loin of lamb, boned
    2                    Cloves garlic
                         Sea salt and pepper
    2       c            Cider (preferably hard)
    2                    Cooking apples
                         Juice of 1 lemon
    1       t            Sugar
    1       t            Ground ginger
   First make the stuffing.  Peel and core the apples,
   slice thinly and put into a saucepan with the lemon
   juice, sugar and ginger.  Cook over a gentle heat
   until the apples are just soft, then set aside to
   cool. . Preheat the oven for 400 F.  Trim the lamb,
   remove the skin and score the fat.  Lay the joint out
   on a board, fat side down.  Spoon the apple mixture
   along the center.  Roll up and tie with twine.  Peel
   the garlic and cut it into slivers, then pierce the
   joint all over with the point of a sharp knife and
   slip the slivers of garlic into the pockets formed.
   Season with the salt and pepper, put the joint in a
   roasting pan and cook in the hot oven for 30 minutes,
   then heat the cider in a small pan and pour it over
   the lamb. Reduce the heat to moderate (350F) and cook
   for another 40 minutes, basting frequently.  When the
   lamb is cooked, put it onto a heated serving dish and
   keep warm.  Remove any excess fat from the pan juices,
   boil up over a high heat until reduced slightly, and
   serve with the sliced lamb.
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