Roast Lamb Loin With Peach Glaze

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (4 lb) boneless lamb loin roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup peach preserves
• 2 medium sweet onions, chopped
• 2 tablespoons finely chopped fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 lbs peaches, cut into chunks (do not peel)
• 2 granny smith apples, chopped
• 2 cups wine vinegar
• 1 cup pitted dried cherries
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup dried sweetened cranberries
• 1/4 cup fresh lime juice
• 2 tablespoons brandy
• 1 teaspoon salt
• 3/4 cup chopped toasted pecans
• sliced fresh peach
• fresh rosemary sprig

Recipe

• 1 rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.
• 2 place roast on a rack in a foil-lined broiler pan.
• 3 bake in a preheated 450° oven for 45 minutes.
• 4 brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155°; remove from oven and let stand 15 minutes.
• 5 while roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.
• 6 stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.
• 7 bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).
• 8 stir in pecans.
• 9 slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.