Preparation:

Rub lamb with salt and pepper. Place lamb, skin side down, on a rack in a shallow roasting pan.

Combine in a saucepan the cranberry sauce, orange juice, ginger, and simmer over low heat for about 8 minutes, stirring often to prevent sticking. When this mixture is well blended, spoon half of liquid over the lamb.

Roast lamb at 325° F, allowing 45 minutes cooking time per pound. Every 30 minutes baste with melted butter and drippings until tender and brown. Pour remainder of cranberry-orange liquid over lamb and serve with a garnish of orange wedges and cranberries.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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