Caramelized Cran-Apricot Stuffed Lamb Roast

1 Lamb leg, boneless (37210)
2/3 cup dried apricots, snipped into ¼-inch pieces
2/3 cup dried cranberries
1 TBSP olive oil
¼ cup finely chopped red onion
2 TBSP chopped fresh rosemary
½ tsp salt
¼ tsp ground pepper
1/3 cup orange juice
2 tsp ground cinnamon
Salt and coarse ground pepper
Butcher’s string to tie roast
½ cup dark corn syrup

1. Lay lamb flat on cutting board.  Trim off all visible fat.  Use meat mallet to flatten pieces of meat so that all of the lamb is about 2 inches thick.  Wrap up meat and refrigerate.

2. In small bowl, combine apricots and cranberries, set aside.  In small skillet, heat oil over medium-high heat.  Add onion, rosemary, salt and pepper.  Stir and sauté 3 to 4 minutes.  Add orange juice and cinnamon, bring to a boil.  Pour over dried fruit, mix and let stand for 15 minutes.

3. Preheat oven to 500°F. Lay meat flat on board cut-side up and season with salt and pepper to taste. Cut meat in half making two rectangles. Divide filling between the two pieces of meat. Evenly spread fruit mixture over meat. Start at the smallest end and roll up meat as tightly as possible. Place seam-side down on board. Tightly tie string around roast at 1-inch intervals.  Tie string around roast from end to end. Repeat process making two roasts.  Place roasts on a rack in roasting pan.

4. Place roast in oven, immediately turn down temperature to 325°F. Baste roast with corn syrup every 15 minutes. Roast for about 50-60 minutes or to desired degree of doneness. Remove from oven, cover and let stand for 10 minutes. Slice into ½-inch-thick slices to serve.