Stuffed Leg of Lamb with Cranberry Sauce

by Jana Harvey on April 13, 2011

1 leg of lamb, de-boned
1/2 cup extra-virgin olive oil
1 bunch spinach, blanched
4 oz. goat cheese
16 oz bag baby carrots
1 lb. small red potatoes
5 shallots
6 sprigs rosemary, finely chopped
5 cloves garlic minced
2 tsp. marjoram
1 tsp. salt
1 tsp. pepper
1/2 bottle One Last Kiss White Wine
12 oz. can cranberry sauce

Make a rub of olive oil, rosemary, garlic, marjoram, salt & pepper and rub it all over the leg of lamb inside and out. Then stuff it with a 50/50 mixture of spinach and goat cheese. Tie it up and put it in a roasting pan surrounded by carrots, potatoes and shallots. Pour half of a bottle of One Last Kiss White Wine in the roasting pan, cover and put it in the oven at 350º F. and cook for 2 1/2 hours. After a lot of the juices have roasted out of the lamb drain them into a sauce pan. Add a can of cranberry sauce to the sauce pan and reduce to a thick sauce. When you cut the lamb make sure you are careful to keep the slices whole so you can see the outer ring of lamb with the inner green and white stuffing. Serve the vegetables on the side and smother the whole thing with the sauce.

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