Boneless Leg Of Lamb With Cranberry Glaze

• 1 (5 lb) boneless leg of lamb
• For the herb rub
• 1/2 cup olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried savory
• 1/2 teaspoon dried marjoram
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon dried rosemary, chopped
• For the glaze
• 1 cup white wine
• 1/2 cup dried cranberries
• 1 cup honey
• 1 cup orange juice
• 2 tablespoons butter

1. Preheat oven to 350 degrees F.
2. Combine ingredients for the herb rub in a small bowl.
3. Coat the meat on all sides iwth the herb blend.
4. Put the meat on a rack in baking dish and place in the oven.
5. Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160u0b0F for medium and 170u0b0F for well done.
6. While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
7. Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
8. Return to skillet to keep warm.
9. Cut lamb into 1/2 " thick slices and serve with the warm glaze.

lamb, herb rub, olive oil, dried basil, marjoram, ground black pepper, garlic, salt, rosemary, glaze, white wine, cranberries, honey, orange juice, butter

Taken from www.food.com/recipe/boneless-leg-of-lamb-with-cranberry-glaze-211729 (may not work)