Rosemary Plum Lamb Roast

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 16 plums, dried, pitted
• 1 cup boiling water
• 2 bunches fresh rosemary, divided
• 1 (2 lb) center-cut boneless lamb loin roast
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh coarse ground black pepper, divided

Recipe

• 1 place plums in a bowl; add boiling water.
• 2 let stand for 15 minutes; drain well.
• 3 mince enough rosemary to measure 1 tablespoon;.
• 4 stir into plums.
• 5 cut a slit along top of roast 2" deep, leaving 1" at each end uncut.
• 6 sprinkle inside of cut with 1/4 t salt and pepper.
• 7 fill with plum mixture.
• 8 cover top with overlapping rosemary sprigs.
• 9 tie roast at 1" intervals with kitchen string.
• 10 sprinkle with the remaining salt and pepper.
• 11 place several rosemary sprigs in a shallow roasting pan.
• 12 top with roast.
• 13 bake, uncovered, at 350 for 1-1/4 hours or until a meat thermometer reads 160 degrees f.
• 14 let stand for 10 minutes before slicing.