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How To make Loin Of Lamb with Apple and Ginger Stuffing (Irish)
3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper 2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon 1 ts Sugar
1 ts Ground ginger
First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft, then set aside to cool. . Preheat the oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine. Peel the garlic and cut it into slivers, then pierce the joint all over with the point of a sharp knife and slip the slivers of garlic into the pockets formed. Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb.
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Welcome back to my channel and thanks for stopping by if you’re new here. Today I’ll be showing you how I made this delicious and soft jerk stew lamb.
INGREDIENTS:
Lamb meat
Jerk seasoning
Salt
Black Pepper
Paprika
Garlic powder
Onion powder
Green seasoning
Ginger paste
Garlic paste
All purpose seasoning
Olive oil
Vegetable oil and sugar (for browning)
Ketchup
Chopped onion
Chopped bell peppers
Chopped seasoning peppers
Chopped scallion
Fresh thyme
Diced potatoes
Hot water
Meat was cooked on the stovetopfor approximately 1.5-2hrs on medium heat.
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Check out Jamie's favourite stuffing recipe -- perfect for Christmas Turkey. Made with diced pork shoulder, smoked bacon, sage, nutmeg and chesnuts, it can be baked in a separate dish or in your turkey. Simply scrumpcious!
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