Herb-Stuffed Leg of Lamb with Minted Apples

Servings: 8

Prep Time: 20 min

Cook Time: 180 min


6 pound; leg of lamb, boned


1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

1/2 cup; sliced celery

1/2 cup; chopped onion

1/2 cup; chopped green bell pepper

1/2 teaspoon; crushed dried rosemary

1/2 teaspoon; crushed fennel seeds

1/2 cup; melted butter or margarine

1/2 cup; tomato juice

Minted Apples:

3 Granny Smith apples

1/2 cup; mint jelly

1/4 cup; water


  • Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.
  • To make the stuffing, in a large bowl, combine the stuffing mix, celery, onion, green pepper, rosemary, and fennel seeds. Stir in the butter or margarine and the tomato juice.
  • Rinse the lamb and pat it dry. Loosely pack the stuffing mixture into the pocket created when the lamb was boned. Tie the meat together or fasten it with skewers.
  • Shape any remaining stuffing into golf ball-size balls, place in the prepared casserole dish, cover, and refrigerate.
  • Bake alongside the lamb during the last 40 minutes of cooking time.
  • Place the lamb on a rack n a roasting pan, fat side up. Roast for about 3 hours, or until a thermometer inserted in the center of the lamb reads at least 145°F.
  • While the lamb is cooking, prepare the minted apples by peeling, coring, and halving the apples. Set the apples aside. Place the mint jelly and water in a heavy skillet and cook over medium heat for about 1 minute, or until the jelly has melted. Carefully drop the apple halves into the jelly mixture, cover, and cook for 5 minutes, carefully turning once with tongs after 2 1/2 minutes.
  • Slice the lamb and arrange on a platter. Surround the lamb with minted apple halves, topping each half with a baked stuffing ball.