Cranberry Leg Of Lamb Recipe
Summary
Difficulty LevelVery EasyHealth IndexHealthy++
Ingredients
| 1 (3- to 4-pound) shank-half leg of lamb | ||
| Garlic | 1 Clove (5gm), sliced | |
| Ground ginger | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| 1/2 cup whole-berry cranberry sauce | ||
| 1/4 cup cherry preserves | ||
| Port wine | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Cut several 1/2-inch slits in top of leg of lamb; insert garlic slices into slits.
Combine ginger and mustard; rub over lamb.
Place lamb, fat side up, on a lightly greased rack in a shallow roasting pan; insert meat thermometer, making sure it does not touch fat or bone.
Bake at 325° for 45 minutes.
Combine cranberry sauce and preserves in a saucepan; cook over low heat until mixture melts, stirring occasionally.
Stir in wine.
Spoon mixture over lamb; bake 1 hour and 15 minutes or until thermometer registers desired degree of doneness (medium-rare 150° or medium 160°).
Transfer lamb to a platter, reserving drippings.
Let stand 10 minutes before carving.
Skim fat from drippings; add enough water to drippings to measure 1 1/4 cups.
Pour into a saucepan.
Combine flour and 1/4 cup water; add to drippings.
Cook over medium heat, stirring constantly, until thickened and bubbly; stir in salt and pepper.
Serve mixture with lamb.
Combine ginger and mustard; rub over lamb.
Place lamb, fat side up, on a lightly greased rack in a shallow roasting pan; insert meat thermometer, making sure it does not touch fat or bone.
Bake at 325° for 45 minutes.
Combine cranberry sauce and preserves in a saucepan; cook over low heat until mixture melts, stirring occasionally.
Stir in wine.
Spoon mixture over lamb; bake 1 hour and 15 minutes or until thermometer registers desired degree of doneness (medium-rare 150° or medium 160°).
Transfer lamb to a platter, reserving drippings.
Let stand 10 minutes before carving.
Skim fat from drippings; add enough water to drippings to measure 1 1/4 cups.
Pour into a saucepan.
Combine flour and 1/4 cup water; add to drippings.
Cook over medium heat, stirring constantly, until thickened and bubbly; stir in salt and pepper.
Serve mixture with lamb.
Chef
