Zutaten für Boneless Leg Of Lamb With Cranberry Glaze
- 3-4 lb boneless leg of lamb
- Olive Oil
- Dried Basil
- Dried Savory
- Dried Marjoram
- Ground Black Pepper
- Garlic Powder
- 1 teaspoon salt
- Dried Rosemary
- White Wine
- Dried Cranberries
- Honey
- 2 tablespoons orange juice
- Butter
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Zubereitung von Boneless Leg Of Lamb With Cranberry Glaze
- Preheat oven to 325°F (160°C).
- Pat the lamb leg dry with paper towels and season generously with salt, pepper, rosemary, and thyme.
- In a small bowl, combine the cranberry sauce, orange zest, and orange juice.
- Place the lamb leg in a roasting pan and pour half of the cranberry mixture over it.
- Roast for 1 hour, then baste with the remaining cranberry mixture.
- Continue roasting for another 30-40 minutes, or until a meat thermometer inserted into the thickest part registers 135-140°F (57-60°C) for medium-rare, or 145°F (63°C) for medium.
- Remove the lamb from the oven and let it rest for at least 15 minutes before carving.
- Carve the lamb against the grain and serve with the remaining cranberry glaze.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
202g
Fat
165g
Carbs
17g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Sauces Condiments Etc Fruit Lamb Sheep American Australian Oven Dinner Party Holiday Event Kid Friendly Easter Stove Top Dietary Low Sodium Low Carb Sweet Sauces Low In Something Berries Citrus Meat Equipment 4 Hours Or Less
