Pascha Recipes
Roast Leg of Lamb with Cranberry Vanilla Wine Sauce
Yield: 8 servings
Ingredients
Lamb
- 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
Instructions
Lamb
- 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 degrees 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 sauté over medium heat until lightly golden, about 3 minutes.
- Add cloves, allspice, jellied cranberries and red wine and bring to a boil. Reduce heat and simmer for 1 minute, stirring occasionally.
- Remove from heat, strain into a clean pan and return to a boil. Pour in reserved meat juice and vinegar. Remove from heat and add pure vanilla extract and salt and pepper to taste.
- Serve alongside lamb.
Notes