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Cranberry Leg Of Lamb

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

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Cranberry
Interest: 
Healthy

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