Roast Lamb Loin With Cranberry-cherry Glaze

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 4 -5 lbs lamb roast, with or without bone
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 tablespoons extra virgin olive oil
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can beef broth
• 2 medium onions, chopped
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 8 ounces cranberry sauce
• 8 ounces canned bing cherries
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/4 cup orange juice
• 1 quart water
• 2 lbs sliced mushrooms
• 4 tablespoons butter
• 4 tablespoons flour
• salt and pepper

Recipe

• 1 combine salt, pepper, thyme and rosemary and rub onto lamb roast; heat the oil in a frying pan and sear the lamb on all sides.
• 2 heat oven to 375°.
• 3 combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
• 4 glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
• 5 after the first hour of roasting, baste the lamb every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
• 6 in the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
• 7 gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
• 8 serve over lamb slices.