Boneless Leg of Lamb with Cranberry Glaze
Elevate your next dinner gathering with this stunning Boneless Leg of Lamb with Cranberry Glaze—a showstopping main course that balances savory herbaceous flavors with a delightful touch of sweetness. This recipe features a tender, 4-pound boneless leg of lamb rubbed with a fragrant blend of fresh rosemary, thyme, garlic, and olive oil, creating a flavorful crust as it roasts. The luscious cranberry glaze, made with cranberry sauce, honey, balsamic vinegar, and chicken broth, is the ultimate finishing touch, caramelizing beautifully in the oven while adding a tangy-sweet layer to every juicy bite. Perfect for holidays or special occasions, this dish is elegant yet approachable, with minimal prep and an irresistible presentation. Serve it with the remaining glaze on the side for a meal that’s as delicious as it is memorable. Keywords: boneless leg of lamb, cranberry glaze, roasted lamb recipe, holiday main course, easy lamb roast recipe.
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Recipe Information
Ingredients
- 4 pounds boneless leg of lamb
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup cranberry sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the boneless leg of lamb dry with paper towels. Rub the lamb with olive oil to coat evenly.
In a small bowl, mix together the minced garlic, fresh rosemary, fresh thyme, salt, and black pepper. Rub this mixture all over the lamb, pressing it gently into the surface.
Place the lamb on a roasting rack positioned over a baking dish. This will allow the juices to drip into the dish.
Roast the lamb in the preheated oven for about 60 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time for your preferred level of doneness.
While the lamb is roasting, prepare the cranberry glaze. In a small saucepan over low heat, combine the cranberry sauce, honey, balsamic vinegar, and chicken broth. Stir frequently until the glaze thickens slightly, about 5–7 minutes. Remove from heat and set aside.
Once the lamb has reached the desired doneness, remove it from the oven and brush generously with the prepared cranberry glaze.
Return the lamb to the oven and roast for an additional 10–15 minutes, or until the glaze is caramelized and the lamb’s internal temperature is 135°F (57°C) for medium-rare.
Remove the lamb from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender roast.
Slice the lamb and serve it with the remaining cranberry glaze on the side. Enjoy your delicious Boneless Leg of Lamb with Cranberry Glaze!
Nutrition Facts
Calories |
4539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.1 g | 327% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 128.8 g | ||
| Protein | 413.1 g | 826% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 6380 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
