Roasted Leg of Lamb Stuffed with Ontario Apple and Rosemary

Enjoy the combined flavours and textures of roasted rosemary, diced Ambrosia apples and tender lamb. Suitable for Sunday night dinner or hosting friends, delight in the ease and deliciousness of this main dish.

Makes 6 servings.

Chef Tip: 2 lbs/1 kg is about 5 large apples.

Variety Tip: For best results, use Ambrosia, Honey Crisp or Golden Delicious apples.


3 tbsp vegetable or canola oil, divided 45 mL
3 tbsp peeled and finely diced onion 45 mL
1/4 tsp salt 1 mL
1-1/4 tsp freshly ground black pepper, divided 6 mL
1 cup peeled, cored and diced Ambrosia apple 250 mL
1 tbsp cider vinegar 15 mL
2-1/2 lb trimmed, boneless leg of lamb 1.25 kg
2 tbsp roughly chopped fresh rosemary 30 mL
1 tbsp fresh thyme leaves 15 mL
2 tsp coarse sea salt 10 mL


Before you begin: Preheat oven to 375°F (190°C).

In a small sauté pan over medium heat add 1 tbsp (15 mL) of oil. Add onions, season with salt and 1/4 tsp (1 mL) of pepper and cook for 3 to 4 minutes or until onions are soft and translucent. Add apples and cider vinegar and continue to cook for another 3 to 4 minutes or until apples are soft. Remove pan from the heat and let cool slightly.

Meanwhile, lay the lamb flat on a cutting board and make a horizontal cut through the centre of the lamb and open the two sides like a book. Place the cooled apple mixture inside and close the two sides of the lamb. Using butcher twine gently tie the lamb to enclose the filling and ensure even cooking.

In a small bowl, add rosemary, thyme, sea salt and remaining pepper and oil; stir to combine. Gently rub the rosemary mixture over the surface of the lamb.

In a lightly oiled roasting pan add the lamb and place in the oven. Let roast for 40 to 50 minutes basting occasionally with pan juices. Once lamb is cooked to medium-rare 160°F (70°C) (or desired doneness) remove pan from the oven and let the lamb rest for 8 to 10 minutes before slicing.

Per serving:
About 600 cal, 41 g pro, 46 g total fat (18 g sat fat), 4 g carb, 1 g fibre, 155 mg chol, 540 mg sodium. %RDI: iron 20%.