Recipes

CRANBERRY ROSEMARY BUTTERFLIED LEG OF LAMB
  • Ingredients
  • 1 4- to 5-pound boneless leg of lamb
  • 2 cloves garlic, peeled
  • 2 shallots, peeled
  • 2 tablespoons chopped fresh rosemary
  • 1 cup cranberry juice cocktail
  • 1/2 cup dry red wine
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground pepper
Directions
  1. Trim all fat and silverskin from the lamb and set in a flat casserole dish
  2. Puree the remaining ingredients and pour over lamb
  3. Marinate in the refrigerator for 24 hours. Rotate lamb in the Flat Standard Basket for 20 to 30 minutes or cooked to an internal temperature of 135 degrees for medium rare
  4. Slice across the grain and serve.


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