Catholic Recipe: Agnello al Forno (Roast Suckling Lamb)
From Italy we have another version of Roast Lamb, a suckling, stuffed with apples.
Rub lamb with lemon juice inside and out. Wrap apples in bacon slices; secure with a clove. Stuff lamb with apples; secure with skewers. Using paring knife, make small pockets in flesh to insert 3 garlic cloves, each side of lamb. Rub lamb with mixture of salt, pepper, ginger; brush with hot butter. Place lamb on rack in roasting pan. Roast 2 hours at 375°, basting every 15 minutes with hot apple juice. Thicken gravy with cream. Strain gravy; pour over lamb. Cut lamb in thick slices before serving.
Yield, 12 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965