Lamb recipes from Connie Cahill

Carmelized American Lamb Roast with Apricot adn Cranberry Stuffing

Total Time: 60 minutes or more

Lamb Cuts: Leg (bone-in, boneless)

Category: Entrée

Servings: 8 to 10

Preparation Time: 40 minutes

Cook Time: 1 hour


  • 1American Lamb leg, boned and trimmed
  • 2/3 cupdried apricots, snipped into 1/4-inch pieces
  • 2/3 cupdried cranberries
  • 1 tablespoonvegetable oil
  • 1/4 cupfinely chopped red onion
  • 2 tablespoonschopped fresh rosemary
  • 1/2 teaspoonsalt
  • 14 teaspoonground pepper
  • 1/3 cuporange juice
  • 2 teaspoonsground cinnamon
  • salt and coarse ground pepper Butcher's string to tie roast
  • 1/2 cupdark corn syrup


Lay lamb flat on cutting board. Trim off visible fat. Use meat mallet to flatten pieces of meat so that all of the lamb is about 2 inches thick. Wrap up meat and refrigerate.

In small bowl, combine apricots and cranberries, set aside. In small skillet, heat oil over medium-high heat. Add onion, rosemary, salt and pepper. Stir and sauté 3 to 4 minutes. Add orange juice and cinnamon, bring to a boil. Pour over dried fruit, mix and let stand for 15 minutes.

Lay meat flat on board cut-side up and season with salt and pepper to taste. Cut meat in half making two rectangles. Divide filling between the two pieces of meat. Evenly spread fruit mixture over meat. Start at the smallest end and roll up meat as tightly as possible. Place seam-side down on board. Tightly tie string around roast at 1-inch intervals. Tie string around roast from end to end. Repeat process making two roasts. Place roasts on a rack in roasting pan.

Preheat oven to 500 degrees. Place roast in oven, immediately turn down temperature to 325 degrees. Baste roast with corn syrup every 15 minutes. Roast for about 50 to 60 minutes or to desired degree of doneness of 160 degrees internal temperature. Remove from oven, cover and let stand for 10 minutes. Slice into 1/2-inch-thick slices.

Greek Lamb Salad with Fresh Mint Dressing

4 servings

Preparation time:  15 minutes

3/4           pound cooked American Lamb leg or shoulder, cut into 1/2-inch cubes

1/2           cup pitted Kalamata or black olives, drained and sliced in half

1/3           cup prepared Balsamic salad dressing

2           tablespoons chopped fresh mint leaves

8           cups (7-ounce package) salad greens

5           thin slices red onion, made into rings

1           medium cucumber, thinly sliced

1/2           cup (2.65 ounces) coarsely crumbled feta cheese

In medium bowl, combine lamb, olives, salad dressing, and mint; allow to marinate for 15 minutes.

In large salad bowl, combine salad greens, red onions, cucumber and feta cheese.  Add salad dressing mixture and toss to coat.

Nutrition per serving:  289 calories, 28 g protein, 11 g carbohydrates, 14 g total fat (46% calories from fat), 92 mg cholesterol, 1 g fiber, 811 mg sodium, 6 mg niacin,

0.25 mg vitamin B6, 3 mcg vitamin B12, 2 mg iron, 5 mg zinc

Recipe and image provided by the American Lamb Board