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Glazed Leg Of Lamb

Yield 8 servings


  • 1 (4- to 5-pound) boneless lamb leg roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup boiling water
  • 1 vegetable-flavored bouillon cube
  • Cranberry Glaze

How to Make It

  1. Remove the fell (tissue-like covering) from roast with a sharp knife. Sprinkle surface of roast with salt and pepper; place roast in a shallow roasting pan. Combine water and bouillon cube; stir until bouillon cube dissolves. Pour bouillon mixture over roast; bake, uncovered, at 325° for 30 minutes.

  2. Remove from oven; baste with Cranberry Glaze. Insert meat thermometer, if desired.

  3. Bake, uncovered, at 325° until desired degree of doneness: about 1 hour or 140° (rare); about 1 1/2 hours or 160° (medium); about 2 hours or 170° (well done). Baste frequently with Cranberry Glaze.

  4. Transfer roast to a warm serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.

  5. Skim fat from pan drippings; discard fat. Serve pan drippings with roast. Garnish as desired.

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