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    You are in: Home / Australian / Boneless Leg of Lamb With Cranberry Glaze Recipe
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    Boneless Leg of Lamb With Cranberry Glaze

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Oolala's Note:

    From a booklet put out by Country Meadow Austral-American Brand Premium Lamb.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the herb rub

    For the glaze

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Combine ingredients for the herb rub in a small bowl.
    3. 3
      Coat the meat on all sides iwth the herb blend.
    4. 4
      Put the meat on a rack in baking dish and place in the oven.
    5. 5
      Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
    6. 6
      While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
    7. 7
      Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
    8. 8
      Return to skillet to keep warm.
    9. 9
      Cut lamb into 1/2 " thick slices and serve with the warm glaze.

    Ratings & Reviews:

    • on May 12, 2007

      45

      I only selected this recipe for the herb rub, as I prefer gravy rather than a glaze...I didn't have any Savory, so I Googled for a substitute and used thyme instead...The rub was perfect and work very well for my lamb...Perhaps some day I'll be adventurous and try the glaze, LOL! Thank you for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Boneless Leg of Lamb With Cranberry Glaze

    Serving Size: 1 (411 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1293.8
     
    Calories from Fat 779
    60%
    Total Fat 86.5 g
    133%
    Saturated Fat 33.0 g
    165%
    Cholesterol 271.0 mg
    90%
    Sodium 632.3 mg
    26%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 1.0 g
    4%
    Sugars 50.6 g
    202%
    Protein 68.4 g
    136%

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