Cranberry Leg Of Lamb Recipe


Difficulty LevelVery EasyHealth IndexHealthy++
Main Ingredient


 Shank half leg of lamb/Null4 Pound (1 In Number)
 Garlic/Null1 Clove (5 gm), sliced (Null)
 Ground ginger/Null1 Teaspoon (Null)
 Dry mustard/Null1 Teaspoon (Null)
 Whole berry cranberry sauce/Null1⁄2 Cup (8 tbs) (Null)
 Cherry preserves/Null1⁄4 Cup (4 tbs) (Null)
 Port wine/Null1 Tablespoon (Null)
 All purpose flour/Null2 Tablespoon (Null)
 Water/Null1⁄4 Cup (4 tbs) (Null)
 Salt/Null1⁄4 Teaspoon (Null)
 Pepper/Null1⁄8 Teaspoon (Null)

Nutrition Facts

Serving size: Complete recipe

Calories 4104 Calories from Fat 2213

% Daily Value*

Total Fat 246 g378.1%

Saturated Fat 105.4 g527%

Trans Fat 0 g

Cholesterol 1215.6 mg

Sodium 1551.8 mg64.7%

Total Carbohydrates 106 g35.5%

Dietary Fiber 3.2 g12.9%

Sugars 63.8 g

Protein 341 g682.5%

Vitamin A 0.2% Vitamin C 3.2%

Calcium 16.8% Iron 184.7%

*Based on a 2000 Calorie diet


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.