Cranberry Leg Of Lamb
|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)|
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.