1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-1/s-s/s-, 1/s-1/s-chicken-wing, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-1/s-s/s-1/s-, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-1/s-s/s-1/s-, 1/s-1/s-bicol-desser, 1/s-1/s-1/s-s/-ging, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-chocolat, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-bicol-de, 1/s-1/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-bicol-de, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, chicken-wing.html/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-chocolate-de, 1/s-s/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-chocolate-de, 1/s-s/s-chicken-wing, 1/s-1/s-s/s-1/s-s/s-

Roast Leg Of Lamb With Cranberry Vanilla Wine Sauce Recipe

Lamb > Easter

Rating:

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
½ teaspoon allspice
1 (8 ounce) can jellied cranberries
1 cup red wine
½ 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
Roast Leg Of Lamb With Cranberry Vanilla Wine Sauce recipe and cooking instructions.