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| RECIPE FOR ROAST LEG OF LAMB WITH CRANBERRY VANILLA WINE SAUCE |
Title: Roast Leg Of Lamb With Cranberry Vanilla Wine Sauce
Category: Lamb
Sub-Category: Easter
Instructions:
Roast Leg of Lamb with Cranberry Vanilla Wine Sauce
Makes 8 servings.
1 leg of lamb, rolled if desired
Salt and pepper to taste
1 teaspoon pure ground vanilla bean powder
1 teaspoon dried thyme leaves
1 teaspoon paprika
Sauce
2 teaspoons olive oil
1/3 cup chopped shallots or scallions
5 whole cloves
1/2 teaspoon allspice
1 (8 ounce) can jellied cranberries
1 cup red wine
1/2 teaspoon balsamic vinegar
1 teaspoon pure vanilla extract
Salt and pepper to taste
Mix salt, pepper, vanilla bean powder, dried thyme leaves and paprika in a small bowl.
Make slits in leg of lamb and then rub with the dry mixture.
Roast in 325 degree F oven fat side up until thermometer reads 160 to 165 degrees F for rare or 175 to 180 degrees F for well done.
Remove from oven and allow to stand for 10 minutes before carving. Pour meat juice into a small bowl and skim off fat layer. Set aside.
Sauce: Heat olive oil in a saucepan. Add shallots or scallions and saut
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