• 1 cup golden raisins
• 1 cup dried cherries
• 1 cup dried apricots, chopped
• 1/2 tsp. dried thyme
• 2 eggs, lightly beaten
• 2 cups fresh bread crumbs
• 1 boneless leg of lamb, about 4 to 5 pounds
• 2 T. olive oil
• 1 tsp. salt
• 1/4 tsp. pepper

Preparation -
In a bowl, mix the raisins, dried cherries, chopped dried apricots, and thyme together. Add the eggs and mix well. Mix in the bread crumbs (about 1/2 cup at a time, up to a total of 2 cups) or enough to hold the mixture together. It should be about the same consistency as turkey stuffing. If the boneless lamb is rolled and tied, remove the string or netting, unroll it, and lay the meat flat. Trim away any visible fat. Spread the fruit stuffing mixture evenly on the lamb. Starting at the shortest edge, roll up the roast. Tuck in the edges, then tie it with kitchen twine every few inches, lengthwise and crosswise. Brush with the olive oil and season with salt and pepper. oven toF. Place the roast on a rack in a shallow roasting pan. Roast in a preheated oven at 450° for 10 minutes. Reduce the oven temperature to 350° degrees and continue roasting for 1-1/2 to 2 hours or until a meat thermometer inserted in the center of the stuffed roast reads l65°. Remove from the oven, transfer to a serving platter, and cover loosely with foil. Let cool for about 10 minutes. Remove the twine and slice the roast, crosswise, into thick slices. Serves 8 to 10.

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