Breast of lamb with apricot stuffing

Number of Servings - 8

Ingredients:


1 breast of lamb with pocket [about 2 lbs.]	salt
pepper	lemon juice or garlic

APRICOT STUFFING


3/4 t. salt	1/4 t. Pepper
1/4 t. thyme or Poultry seasoning	1/2 c. minced onion
1 1/3 c. dried apricots (cut in small pieces)	1 c. chopped celery
1/3 c. melted butter	6 c. soft bread cubes

Preparation:

Have your dealer remove the fell and crack the bones of the breast, so it can easily be carved between the ribs when served. Have, a pocket made in the breast by cutting through the flesh, close to the ribs. Rub the inside of pocket and outside with salt and pepper; use a little lemon or garlic if you wish additional seasonings. Place apricots in a saucepan and cover with a little water. Cover the pan; when water is boiling remove from heat and let stand about a minute or until apricots are slightly tender. Drain off liquid. Cook onions and celery in the melted butter over low heat until tender but not browned. add to bread mixture along with the apricots. Fill lamb pocket with apricot stuffing and fasten opening with skewers and string as you would poultry. place breast ribs down in a shallow baking dish. cook in 325 F. oven about 1 3/4 hours. serve piping hot.

ENJOY YOUR DINNER

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