- 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
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.
Remove from oven; baste with Cranberry Glaze. Insert meat thermometer, if desired.
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.
Transfer roast to a warm serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.
Skim fat from pan drippings; discard fat. Serve pan drippings with roast. Garnish as desired.