Leg of Lamb with Apricot-Orange Stuffing

Ingredients

• 3 cloves garlic, slivered
• 1 cup chopped dried apricots
• 1-½ cups boiling water
• Juice of 1 orange
• Lamb bones (optional)
• Sprig of fresh thyme (optional)
• 1 large onion, coarsely chopped
• + 8 more ingredients
• • 1 rib celery, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • Salt and freshly ground black pepper
  • 1 cup dry red wine
  • 1 Tbs. chopped fresh thyme or 1 tsp. dried thyme
  • Grated zest of 1 orange
  • ½ cup dried currants or raisins
  • 4 lb. butterflied leg of lamb

Heat the oven to 425°F. In a medium-sized bowl, cover the apricots and currants with the boiling water. Set them aside to plump for about 20 minutes. Pierce the lamb all over with a thin-bladed knife and insert the garlic slivers into the holes. Season both sides of the lamb with salt and pepper....

View full recipe at Fine Cooking