Too many apples on hand?

Guests will enjoy the combined flavours and textures of roasted rosemary, diced apples and tender lamb. Suitable for Sunday night dinner or hosting friends, home cooks can delight in the ease and deliciousness of this main dish

Guests will enjoy the combined flavours and textures of roasted rosemary, diced apples and tender lamb.

Suitable for Sunday night dinner or hosting friends, home cooks can delight in the ease and deliciousness of this main dish.

For best results, use a sweet mild apple like Ambrosia, Honey Crisp or Golden Delicious.

Roasted Leg of Lamb Stuffed

With Apple and Rosemary

45 ml (3 tbsp) vegetable or canola oil, divided

45 ml (3 tbsp) peeled and finely diced onion

1 ml (1/4 tsp) salt

6 ml (1 1/4 tsp) freshly ground black pepper, divided

250 ml (1 cup) peeled, cored and diced Ambrosia apple

15 ml (1 tbsp) cider vinegar

1.25 kg (2 1/2 lb) trimmed, boneless leg of lamb

30 ml (2 tbsp) roughly chopped fresh rosemary

15 ml (1 tbsp) fresh thyme leaves

10 ml (2 tsp) coarse sea salt

Preheat oven to 190 C (375 F).

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

Meanwhile, lay 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 cooled apple mixture inside and close the two sides of the lamb. Use butcher twine to gently tie the lamb to enclose the filling and ensure even cooking.

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

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

Makes 6 servings.

Source: Ontario Apple Growers

Scandinavian Apple Cake

125 ml (1/2 cup) butter, softened

375 ml (1 1/2 cups) granulated sugar

2 eggs

5 ml (1 tsp) vanilla

500 ml (2 cups) all-purpose flour

10 ml (2 tsp) baking powder

7 ml (1 1/2 tsp) ground cardamom

2 ml (1/2 tsp) ground cinnamon

2 ml (1/2 tsp) salt

50 ml (1/4 cup) 2 per cent milk

500 ml (2 cups) chopped, peeled apples (such as Empire, Golden Delicious, Royal Gala, Jona Gold or Idared)

150 ml (2/3 cup) chopped walnuts or pecans

Icing sugar (optional)

In a large bowl and using electric mixer, beat butter with sugar at medium speed until light and fluffy. Beat in eggs and vanilla.

In a medium bowl, mix together flour, baking powder, cardamom, cinnamon and salt; beat slowly into butter mixture, alternately with milk, until well combined. Stir in apples and walnuts.

Spread in a 2.5-l (9-inch) square cake pan. Bake in a 180 C (350 F) oven for 50 to 55 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

To serve, cut into squares. If desired, serve with a little icing sugar dusted on top using small sieve.

Makes 9 servings.

Source: Foodland Ontario.

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