3 lb Loin of lamb, boned
2    Cloves garlic
Sea salt and pepper
2 c  Cider (preferably hard)
2    Cooking apples
Juice of 1 lemon
1 ts Sugar
1 ts Ground ginger

First make the stuffing. Peel and core the apples, slice thinly and put
into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle
heat until the apples are just soft, then set aside to cool. . Preheat the
oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the
joint out on a board, fat side down. Spoon the apple mixture along the
center. Roll up and tie with twine. Peel the garlic and cut it into
slivers, then pierce the joint all over with the point of a sharp knife and
slip the slivers of garlic into the pockets formed. Season with the salt
and pepper, put the joint in a roasting pan and cook in the hot oven for 30
minutes, then heat the cider in a small pan and pour it over the lamb.
Reduce the heat to moderate (350F) and cook for another 40 minutes, basting
frequently. When the lamb is cooked, put it onto a heated serving dish and
keep warm. Remove any excess fat from the pan juices, boil up over a high
heat until reduced slightly, and serve with the sliced lamb.