Roast Lamb with Cranberry Glaze and Rosemary

How to make Roast Lamb with Cranberry Glaze and Rosemary

Prep Time: 15 minutes        |        Cook Time: 90 minutes        |        Serves: 8        |        Rest: 15 minutes

Ingredients

• 1 Killarnee Lamb Leg Rolled Boneless
• 3 cloves garlic, sliced
• 3 sprigs rosemary
• 2 sprigs thyme
• 2 tbsp The Olive Tree Extra Virgin Olive Oil
• 125 ml red wine
• 125 ml cranberry juice
• 2 tbsp cranberry sauce
• Stonemill Salt & pepper
• Optional garnish: pomegranate seeds, rosemary sprigs

Method

1. Preheat oven to 180°C (fan-forced). Place a roasting rack inside a large tray.
2. Pat lamb dry with paper towel. Using a sharp knife, make small incisions all over the surface. Insert garlic slices, rosemary, and thyme sprigs into the cuts.
3. Rub lamb all over with olive oil, salt, and pepper. Place lamb seam-side down on rack.
4. Roast for 1 hour.
5. Meanwhile, in a small saucepan, combine red wine, cranberry juice, and cranberry sauce. Simmer glaze until syrupy and slightly thickened, about 10 minutes.
6. After 1 hour, brush lamb with cranberry glaze. Roast a further 30 minutes, brushing every 10 minutes, until lamb is golden and sticky (internal temp ~75°C for medium).
7. Remove from oven, cover loosely with foil, and rest for 15–20 minutes.
8. Carve and arrange slices on a platter with roasted vegetables. Garnish with pomegranate seeds and rosemary sprigs for a festive finish.

Pro Tip: Use any leftover cranberry glaze as a sauce for serving — it pairs beautifully with lamb and adds a Christmas twist to the table.

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