Stuffed Roast Leg of Lamb
Thyme Roasted Potatoes
Chocolate Fondue

Stuffed Roast Leg of Lamb
2 apples -- chopped
2 small onions chopped
2 tablespoons minced garlic
1 tablespoon butter
Salt -- to taste
black pepper -- to taste
1 1/2 cups goat cheese (break it up into smaller pieces)
1 cup chopped almonds
1/2 cup chopped mint
1 Leg of lamb - (abt 5 lbs) -- butterflied
2-3 tablespoons olive oil
You'll also need butcher's twine
Preheat oven to 375 degrees.
1- In a small frying pan saute apples, onions and garlic in butter until lightly browned
2- Take this mix out of pan and into bowl add the goat cheese, almonds and mint and mix.
3- Add salt and pepper
4- Arrange lamb on cutting board, inside facing up. Flatten the meat slightly
until leg is a fairly even thickness.
5-Season the inside and outside of lamb.
6- Pile the stuffing mix lengthwise along one side of leg; roll up extended lamb over stuffing,
tuck in the ends.
7-Tie twine under lamb rolling and tieing at firmly.
8-Then tie roll along the length.
9-In a large frying pan heat the oil. Add the lamb roll and brown on all sides.
(about 5 min.)
10- Place lamb un a roasting rack in a roasting pan and cook in the over until brown and tender, 30 minutes for medium-rare, don't forget to baste.
11- Remove from the oven let cool covered in foil for 10 minutes.
To serve, throw out strings, slice and serve with hot roasted Thyme Potatoes.
Makes aprox. 6 servings.