Fruit And Walnut–stuffed Lamb Loin

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup dry red wine
• 1/4 cup dried sour cherries
• 1/4 cup chopped dried apricot
• 1/4 cup chopped dried plum
• 2 tablespoons triple sec (orange-flavored liqueur)
• 1/3 cup finely chopped walnuts
• 2 tablespoons chopped shallots
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon grated lemon rind
• 2 slices french bread (1-ounce each)
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 (2 1/2 lb) boneless center cut lamb loin roast, trimmed
• 2 tablespoons dijon mustard
• cooking spray

Recipe

• 1 preheat oven to 400°.
• 2 combine first 5 ingredients in a medium microwave-safe bowl; microwave at high 2 minutes. let stand 10 minutes or until fruit is plump. drain mixture through a sieve, reserving fruit mixture. combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.
• 3 combine 3/4 teaspoon salt, french bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
• 4 cut lamb in half lengthwise, cutting to, but not through, other side; open halves, laying the lamb flat. starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying lamb flat. cover with plastic wrap; pound to an even thickness. discard plastic wrap. spread fruit mixture over lamb, leaving a 1/2-inch border. roll up lamb, jelly-roll fashion, starting with one long side. secure with wooden picks. sprinkle outside of lamb evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. sprinkle breadcrumb mixture over lamb; press gently to adhere. place lamb on a broiler pan coated with cooking spray. bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. let lamb stand 10 minutes. remove wooden picks. cut into 16 (1/2-inch-thick) slices. garnish with parsley sprigs, if desired.