The onset of autumn brings cooler temps, fall foliage, football games and an appetite for heartier foods. Satisfy your cravings with meals that make the most of the season’s fresh vegetables, flavorful meats and apple- and pumpkin-filled everything.
Stuffed Lamb Loin
Ingredients
- 1 lamb loin
- 1/4 cup dried dates
- 1/4 cup dried cranberries
- 1/4 cup dried apricots
- 1/2 cup chopped shallots
- 1 tbs. chopped garlic
- salt and pepper
- Oil
Instructions
- Dice the dried fruit and add to mixing bowl.
- Sauté onions and garlic in the oil for 3-4 minutes. Add to bowl.
- Toss ingredients and set aside.
- On a cutting board. slice the lamb loin length-wise in one direction and then back the other.
- Pound out with mallet until thin.
- Spread out the filling and roll from one end to the other.
- Season with salt and pepper.
- Pan sear in oil on each side and finish in oven at 350 degrees for 15 minutes. Let sit and slice to serve.
The Jerusalem Orchestra East & West, which arranged the program for young musicians, blends Western orchestral music with Middle Eastern traditions.
Pikesville resident and entrepreneur Luna Rosendorff discusses what she's seeing these days in the world of contemporary interior design.
Dara Bunjon talks with award-winning author Monica Saigal (Bhide) about her "Modern Spice" cookbook, "Papa's Butter Chicken" children's book, and more.
Jewish Community Services' upcoming "Future-Ready Workplace" event will feature a keynote address from workplace expert and bestselling author Liz Fosslien.