Leg of Lamb with Challah Stuffing and Orange Sauce

Ingredients:

• 1 leg of lamb, bone-in (calories depend on size and preparation)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups challah bread, cubed (calories depend on brand and size)
• 1/2 cup dried apricots, chopped (calories depend on size)
• 1/4 cup pine nuts (calories depend on size)
• 1/2 cup fresh parsley, chopped (calories depend on size)
• 1 cup chicken or vegetable broth (around 10 kcal)
• Zest of 1 orange
• Juice of 2 oranges
• 1/4 cup honey
• 2 tablespoons Dijon mustard

Cooking Steps:

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Season the leg of lamb with salt and black pepper.

Step 3: In a large skillet, heat olive oil over medium-high heat. Sear the lamb on all sides until browned. Remove and set aside.

Step 4: In the same skillet, add chopped onions and garlic. Sauté until softened.

Step 5: Add cubed Challah bread, chopped dried apricots, pine nuts, and fresh parsley to the skillet. Mix well.

Step 6: Pour in chicken or vegetable broth, ensuring the stuffing is moistened but not overly wet.

Step 7: Stuff the leg of lamb with the Challah stuffing.

Step 8: Place the stuffed lamb in a roasting pan and roast in the preheated oven for about 25-30 minutes per pound, or until the internal temperature reaches your desired doneness.

Step 9: While the lamb roasts, prepare the Orange Sauce. In a saucepan, combine orange zest, orange juice, honey, and Dijon mustard. Simmer until the sauce thickens.

Step 10: Baste the lamb with the Orange Sauce during the last 15 minutes of roasting.

Step 11: Once done, let the lamb rest before carving.

Step 12: Serve the Leg of Lamb with Challah Stuffing, drizzled with the luscious Orange Sauce, for a sophisticated and flavorful dining experience.