Stuffed Lamb Loin With Red Onion Chutney

• 1 cup dried apricots, chopped
• 1/2 cup dried cranberries
• 1/2 cup dates, chopped
• 1/3 cup shelled pistachios, chopped
• 1/4 cup sweet sherry
• 2 tbsp chopped fresh parsley
• 3 None green onions, thinly sliced
• 2 lbs whole lamb loin, boned, trimmed
• 8 slices prosciutto
• None None For The Red Onion Chutney
• 1 tbsp oil
• 2 None red onions, sliced
• 1 clove garlic, crushed
• 1/4 cup brown sugar
• 1 tbsp balsamic vinegar

1. In a large bowl, combine the dried fruit, pistachios, sherry, parsley and green onions. Season to taste. Set aside for 20 mins so the fruit soaks up the liquid. Preheat oven to 350u0b0F.
2. Unroll lamb and spoon the stuffing down the center. Arrange prosciutto on a board, so each slice slightly overlaps. Place the loin on top and roll up with the prosciutto. Secure with kitchen string.
3. Transfer the loin to a rack in a roasting pan. Bake for 50-60 mins or until cooked to taste.
4. Meanwhile, to make the chutney, heat oil in a medium saucepan on high. Saute onion and garlic for 4-5 mins, until golden brown. Stir in sugar and vinegar. Simmer over a low heat for 8-10 mins, until chutney thickens. Season to taste. Serve lamb with chutney and vegetables of choice.

dried apricots, cranberries, dates, pistachios, sweet sherry, parsley, green onions, lamb loin, prosciutto, red onion, oil, red onions, clove garlic, brown sugar, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/23138 (may not work)