Boneless Leg of Lamb With Cranberry Glaze

Name: Boneless Leg of Lamb With Cranberry Glaze
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1 (5 lb) boneless leg of lamb; 1/2 cup olive oil; 1/2 teaspoon dried basil; 1/2 teaspoon dried savory; 1/2 teaspoon dried marjoram; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon salt; 1 tablespoon dried rosemary, chopped; 1 cup white wine; 1/2 cup dried cranberries; 1 cup honey; 1 cup orange juice; 2 tablespoons butter

(1)

Recipe by Oolala

From a booklet put out by Country Meadow Austral-American Brand Premium Lamb.

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READY IN: 2hrs 10mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

(5 lb) boneless leg of lamb
For the herb rub
¹⁄₂

cup olive oil
¹⁄₂

teaspoon dried basil
¹⁄₂

teaspoon dried savory
¹⁄₂

teaspoon dried marjoram
1

teaspoon ground black pepper
1

teaspoon garlic powder
1

teaspoon salt
1

tablespoon dried rosemary, chopped
For the glaze
1

cup white wine
¹⁄₂

cup dried cranberries
1

cup honey
1

cup orange juice
2

tablespoons butter

DIRECTIONS

Preheat oven to 350 degrees F.
Combine ingredients for the herb rub in a small bowl.
Coat the meat on all sides iwth the herb blend.
Put the meat on a rack in baking dish and place in the oven.
Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
Return to skillet to keep warm.
Cut lamb into 1/2 " thick slices and serve with the warm glaze.

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