Roast Leg of Lamb With Cranberry Vanilla Wine Sauce

Roast baby whole potatoes alongside lamb roast.

Makes 8 servings

Ingredients:

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 (scallions okay)
5 whole cloves
1/2 teaspoon allspice
8 ounce can jellied cranberries
1 cup red wine
1/2 teaspoon balsamic vinegar
1 teaspoon pure vanilla extract
salt and pepper to taste

Preparation:

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 oven fat side up until thermometer reads 160 to
165 for rare or 175 to 180 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.


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