Apricot And Pecan-stuffed Lamb Loin

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 1/2 cups dried apricots
• 1/2 cup pecans
• 1 clove garlic
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 tablespoons chopped fresh thyme, divided
• 4 tablespoons molasses, divided
• 4 tablespoons peanut oil or 4 tablespoons vegetable oil, dividied
• 1 (5 lb) boneless lamb loin roast, halved
• 1 cup bourbon
• 1 cup chicken broth
• 1/4 cup heavy whipping cream
• 1/4 teaspoon salt

Recipe

• 1 coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
• 2 add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
• 3 process until mixture is finely chopped, but not smooth.
• 4 make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
• 5 starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
• 6 repeat with other loin half.
• 7 flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
• 8 spread apricot mixture evenly over lamb.
• 9 roll each loin half, jelly-roll fashion, starting with long side.
• 10 secure with string.
• 11 place both rolls, seam side down, in a shallow roasting pan.
• 12 brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
• 13 preheat oven to 350 degrees bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
• 14 remove from heat.
• 15 carefully ignite bourbon mixture with a long match.
• 16 when flames die, pour over roasts.
• 17 bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
• 18 remove lamb from pan, reserve drippings, and keep warm.
• 19 pour reserved drippings in a small saucepan.
• 20 add cream and salt.
• 21 cook over medium-high heat, stirring constantly, until slightly thickened.
• 22 slice lamb and serve with sauce.