Serves: 5
Total Calories: 1,941

6 pounds leg of lamb boned
STUFFING
3 cups cornbread or seasoned stuffing mix
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
1/2 cup melted butter or margarine
3/4 cup tomato juice
MINTED APPLES
3 Granny Smith applesauce
1/2 cup mint jelly
1/4 cup water

1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.

2. 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.

3. 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 re -maining 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.

4. Place the lamb on a rack in 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.

5. 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 21/2 minutes.

6. Slice the lamb and arrange on a platter. Surround the lamb with the minted apple halves, topping each half with a baked stuffing ball.

Nutritional Facts:

Serves: 5
Total Calories: 1,941
Calories from Fat: 1,056

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Meat
Italian Sausage and Fennel Stuffing
Bacon and Scallion Stuffing
Barbecued Beef Stuffing
Minted Pineapple Stuffing with Ground Lamb
Fig-Stuffed Baked Pork Chops
Apple-and-Bacon-Stuffed-Crown Roast Of Pork
Stuffed Whole Ham with Apricot Glaze
Pork Chop and Pear Casserole
Stuffed Flank Steak Florentine
Beef and Broccoli Cornbread Bake
Corned Beef Hash with Creamed Vegetables
Herb Stuffed Leg of Lamb with Minted Apples
Bacon-Topped Stuffed Lamb Chops