Ingredients Measure
1 Boneless leg of lamb
Herb rub
Olive oil 1/2 cup
Dry basil, crushed 1/2 tsp.
Savory, dry, crushed 1/2 tsp.
Marjoram, dry, crushed 1/2 tsp.
Black pepper, ground 1 tsp.
Garlic, powdered 1 tsp.
Salt 1 tsp.
Rosemary, dry, chopped 1 tbsp.
Cranberry Glaze
White wine 1 cup
Cranberries, dry 1/2 cup
Honey 1/2 cup
Orange juice 1/2 cup
Butter 2 tbsp.

Preheat oven to 475° F.

Combine ingredients for herb rub in small bowl. Coat meat on all sides with the herb blend. Put meat on rack in baking dish and place in oven.

Bake for (20 min. per pound) or until interior temperature reaches 145° F.

While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on stovetop. Simmer for 12-15 min. Add butter to sauce, blend well. Cut lamb into 1/2" thick slices. Serve with glaze.

Servers 6-8

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