Boneless Leg of Lamb With Cranberry Glaze |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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From a booklet put out by Country Meadow Austral-American Brand Premium Lamb. Ingredients:
1 (5 lb) boneless leg of lamb |
1/2 cup olive oil |
1/2 teaspoon dried basil |
1/2 teaspoon dried savory |
1/2 teaspoon dried marjoram |
1 teaspoon ground black pepper |
1 teaspoon garlic powder |
1 teaspoon salt |
1 tablespoon dried rosemary, chopped |
1 cup white wine |
1/2 cup dried cranberries |
1 cup honey |
1 cup orange juice |
2 tablespoons butter |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine ingredients for the herb rub in a small bowl.
3. Coat the meat on all sides iwth the herb blend.
4. Put the meat on a rack in baking dish and place in the oven.
5. Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
6. While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
7. Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
8. Return to skillet to keep warm.
9. Cut lamb into 1/2 thick slices and serve with the warm glaze.
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