1 tablespoon rosemary
1 tablespoon thyme leaves, crushed
1 tablespoon garlic, minced
2 pounds American lamb boneless sirloin, rolled and tied (2 to 3)
CARIBBEAN GRAPE DRESSING INGREDIENTS:
2 pounds grapes, green and red
1/4 cup butter
3/4 cup celery, minced
1/2 cup sweet onion, minced
2 cups dry egg bread, cubed
1 cup pecans or macadamia nuts, chopped
2 tablespoons parsley, minced
1 teaspoon orange peel
1/4 teaspoon cinnamon
1/4 teaspoon paprika
apricot nectar, as needed
Servings: 8
1. In small bowl, combine rosemary, thyme and garlic. Rub into surface of lamb. Place lamb on rack in roasting pan. Roast at 350 degrees F until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Remove from oven; keep warm.
2. Prepare dressing: Wash grape clusters. Refrigerate 1 pound, 12 ounces grapes for garnish. Stem and halve remaining grapes, set aside. Sauté celery and onion in butter in large frying pan; remove from heat. Stir in stemmed grapes, bread, nuts, parsley, orange peel, cinnamon and paprika. Add apricot nectar to moisten. Bake in 350 degrees F oven for 30 minutes, covered, allowing flavors to blend. Hold warm. Serve #12 scoop dressing onto plate and layer thinly sliced lamb over part of it. Garnish each plate with grape cluster.
1 tablespoon thyme leaves, crushed
1 tablespoon garlic, minced
2 pounds American lamb boneless sirloin, rolled and tied (2 to 3)
CARIBBEAN GRAPE DRESSING INGREDIENTS:
2 pounds grapes, green and red
1/4 cup butter
3/4 cup celery, minced
1/2 cup sweet onion, minced
2 cups dry egg bread, cubed
1 cup pecans or macadamia nuts, chopped
2 tablespoons parsley, minced
1 teaspoon orange peel
1/4 teaspoon cinnamon
1/4 teaspoon paprika
apricot nectar, as needed
Servings: 8
1. In small bowl, combine rosemary, thyme and garlic. Rub into surface of lamb. Place lamb on rack in roasting pan. Roast at 350 degrees F until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Remove from oven; keep warm.
2. Prepare dressing: Wash grape clusters. Refrigerate 1 pound, 12 ounces grapes for garnish. Stem and halve remaining grapes, set aside. Sauté celery and onion in butter in large frying pan; remove from heat. Stir in stemmed grapes, bread, nuts, parsley, orange peel, cinnamon and paprika. Add apricot nectar to moisten. Bake in 350 degrees F oven for 30 minutes, covered, allowing flavors to blend. Hold warm. Serve #12 scoop dressing onto plate and layer thinly sliced lamb over part of it. Garnish each plate with grape cluster.
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