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Cranberry Lamb

 

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Cranberry Lamb
 

 

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Recipe

Cranberry Lamb

This glossy, tart, scarlet-red berry called the 'cranberry' (sounds like I'm describing a new lipstick on the market) contains the most wonderful healing properties. With all the recipe tasting that goes on in my house, I had forgotten about this recipe until I saw cranberries in a fruit shop and was reminded of it. If it's not the season for cranberries, as it's quite short, dried cranberries work just as well. Although you may be trying this recipe for the first time during the Yomim Tovim, it's sure to become a firm favourite all year round.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 cups fresh cranberries or 1 cup dried
  • 3 Tbsp cranberry jelly
  • 1 cup red wine
  • 2 cups chicken stock
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar
  • 2 onions, peeled and sliced into rings
  • 5 sprigs of fresh rosemary
  • 1 shoulder of lamb (6 - 7 lbs)
  • coarse black pepper to taste
  • 4 cloves garlic , slicedc
  • 1/2 cup fresh mint, chopped
  • kosher salt to taste

Directions

1.  Preheat the oven to 350 Deg. F

2.  Place the cranberries, cranberry jelly, wine, stock, vinegar and sugar in a saucepan and simmer until the mixture has reduced by one-third.

3.  Place the onions in a roasting pan big enough to fit the lamb comfortably.  The roasting pan shouldn’t be too big as you don’t want all the sauce evaporating too quickly.  Don’t forget that the lamb will shrink while cooking.

4.  Place the sprigs of rosemary on top of the onions and lay the lamb, boney side facing you, on top.

5.  Grind coarse black pepper over the lamb and tuck the garlic and mint into all its cracks and crevices.

6.  Pour over the reduced sauce and sprinkle with coarse salt.

7.  Roast uncovered for about 1 hour.  Baste every now and then with the sauce.

8.  Reduce the heat to 330 F, turn the meat, and continue to roast, uncovered, for a further 45 – 60 minutes until golden brown.  Then cover the meat with foil and roast for a further hour.

9.  Keep warm on a low heat until ready to serve.

10.  Enjoy with potatoes, butternut and minted peas or a crisp green salad with fresh cranberries.

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

2 Responses to Cranberry Lamb

  1. Can I do this lamb recipe in a slow cooker? If so, should I brown the meat first, any other recommendations?

    Many thanks, Marylin

    Re: cranberry Lamb recipe

    • Hi Marylin,
      I would definitely brown the lamb on all sides. Remove the lamb, add a little more oil and add the onions to the same pan in which the lamb was frying and fry until lightly browned. Then I would add the ingredients from No. 2. to the onions and follow those cooking instructions.
      Placing sliced raw onions in a slow cooker won’t brown them and I prefer them a little brown (nicer taste). Place lamb in SC, add onions and sauce, rosemary etc and cook in slow cooker until soft. Remember the lamb will also give off liquid, keeping it more moist in the slow cooker. Hope it goes well.

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