 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 (4- to 5-pound) boneless lamb leg roast |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup boiling water |
1 vegetable-flavored bouillon cube |
cranberry glaze |
Directions:
1. Remove the fell (tissue-like covering) from roast with a sharp knife. Sprinkle surface of roast with salt and pepper; place roast in a shallow roasting pan. Combine water and bouillon cube; stir until bouillon cube dissolves. Pour bouillon mixture over roast; bake, uncovered, at 325° for 30 minutes.
2. Remove from oven; baste with Cranberry Glaze. Insert meat thermometer, if desired.
3. Bake, uncovered, at 325° until desired degree of doneness: about 1 hour or 140° (rare); about 1 1/2 hours or 160° (medium); about 2 hours or 170° (well done). Baste frequently with Cranberry Glaze.
4. Transfer roast to a warm serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.
5. Skim fat from pan drippings; discard fat. Serve pan drippings with roast. Garnish as desired.
|
|