Lemon-Cranberry Lamb Roast |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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From an old church cookbook from a thrift store. Ingredients:
1 (4 -5 lb) pre-sliced square lamb shoulder |
salt and pepper |
1 large lemon |
1 cup jellied cranberry sauce |
1/2 teaspoon nutmeg |
Directions:
1. Place lamb on rack in shallow roasting pan.
2. Sprinkle with salt and pepper.
3. Bake at 325 for 1 and 1/2 hours.
4. Drain off drippings.
5. Cut lemon into thin slices, cutting each slice in half.
6. Combine cranberry sauce and nutmeg.
7. Cook over low heat, stirring constantly, until melted.
8. Pour cranberry mixture over lamb.
9. Arrange lemon slices in lamb slits.
10. Bake 30 minutes longer or until meat is desired degree of doneness, basting lamb with cranberry mixture frequently.
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