Serves: 13
Total Calories: 47
Cut apricots and prunes into small pieces (watch for and discard pits). Combine all ingredients except lamb. Simmer, covered, 15–20 minutes or until all water is absorbed. Cool slightly, just enough to handle.
Preheat oven to 325° (slow oven). Unroll lamb shoulder. Sprinkle with salt. Spread stuffing over lamb shoulder, roll and tie (with kitchen twine). Place lamb, fat side up, on a rack in a shallow pan. Roast, uncovered, until internal temperature reaches 180° (3–3 1/2 hours).
This Apricot-Prune Stuffed Lamb recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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