California Lamb Roast

California Lamb Roast

1 lamb leg, boneless (about 4 pounds)
1/2 lb. dried apples
1/2 lb. dried apricots
1/2 cup golden raisins
1/2 cup Bourbon
1 tsp. ginger root, minced fine
1 tbsp. grated orange rind
Juice of 1 orange
3 cups apple cider

Place apples, apricots, raisins, ginger root, orange peel, orange juice and ½ cup Bourbon in medium saucepan. Add apple cider to cover fruit. Simmer uncovered for 20 minutes. Cool.
Trim excess fat from lamb. Place in shallow casserole. Drain fruit. Add 1/2 cup Bourbon to drained juice. Add enough apple cider to make 2 cups. Pour juice mixture over roast. Chill overnight. Reserve drained fruits.
Remove roast from marinade. Salt lightly. Place 1/3 fruit on surface of meat. Roll up and tie with strong string. Place in roasting pan. Roast uncovered at 325F for about 2 hours. Add remaining fruit to roasting pan during last half hour cooking.
To serve, remove roast and transfer to serving platter. Cover to keep warm. Let stand 20 minutes before carving.
Remove fruit from roasting pan. Puree in blender with 2 tbsp. Bourbon and enough apple cider to made pourable sauce. Heat thoroughly and serve with roast.