Mom's Mint Stuffing for Lamb

When people talk about comfort food this recipe immediately comes to my mind. Mom prepared it about once a month when i was a kid, and i truly looked forward to this Sunday meal even now. It was only recently that i found her recipe amongst the shoeboxes of recipe clippings she had saved through her eight seven years.

• Ready In: 3 hrs
• Yields: 6 cups

Ingredients

• 10  slices  bread
• 1 1⁄2 cups  orange juice
• 1⁄4 cup  melted butter
• 1  medium apple, chopped
• 1⁄4 cup celery, chopped
• 2  tablespoons fresh mint leaves, chopped
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1  tablespoon sugar

Directions

1. Cut bread into cubes and dry slowly in barely warm oven.
2. Combine all ingredients, mix well, and let stand in refrigerator for a minimum of an hour to intergrate flavours.
3. Use the mixture to stuff boned lamb shoulder OR for chops, steaks etc.
4. bake the mixture in a covered casserole dish for one hour at 325 degrees and spoon 2 tablespoons of drippings from the lamb chops over the casserole to enhance the flavour.