Roast whole apples in an apple cider mixture until tender for the side dish to the roasted pork in this elegant main dish.

Source: Midwest Living


Recipe Summary

40 mins
1 hr
45 mins
15 mins
2 hrs 40 mins


Ingredient Checklist


For glaze:
  • In a heavy medium saucepan, bring cider to boiling; reduce heat. Simmer, uncovered, until cider measures 1/2 cup, about 1 hour (watch carefully near the end of cooking time as mixture may begin to foam.)

  • Preheat oven to 325 degree F Trim fat from meat. Place meat on a rack in a shallow roasting pan*. Insert an oven-going meat thermometer. The thermometer should not tough bone. Brush half of the cider glaze on the surface of the meat.

  • Roast, uncovered, in a 325 degree F oven. For medium rare, roast for 3/4 to 1 hour or until meat thermometer registers 140 degree F. Brush meat with remaining glaze about halfway thorough roasting (if glaze thickens too much, warm gently in a small saucepan or in the microwave). Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degree F. (For medium, roast 1 to 1-1/2 hours or until meat thermometer registers 155 degree F. Cover; let stand for 15 minutes. The temperature of the meat after standing should be 160 degree F.)

  • Pour pan juices (which will include the cider glaze) into a container**. Skim fat from top and serve cider juices with the lamb. Makes 6 servings.


For easier cleanup, line roasting pan with foil.


The amount of juices will vary with the lamb used, you may not have a lot to pass.

Nutrition Facts

333 calories; fat 14g; cholesterol 64mg; saturated fat 6g; carbohydrates 40g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 34g; protein 14g; vitamin a 340.1IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.4mg; vitamin b6 0.2mg; folate 12.1mcg; vitamin b12 1.3mcg; sodium 104mg; potassium 509mg; calcium 30.3mg; iron 1.8mg.