Glazed Leg Of Lamb

• 1 (4- to 5-pound) boneless lamb leg roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup boiling water
• 1 vegetable-flavored bouillon cube

1. Remove the fell (tissue-like covering) from roast with a sharp knife. Sprinkle surface of roast with salt and pepper; place roast in a shallow roasting pan. Combine water and bouillon cube; stir until bouillon cube dissolves. Pour bouillon mixture over roast; bake, uncovered, at 325u0b0 for 30 minutes.
2. Remove from oven; baste with Cranberry Glaze. Insert meat thermometer, if desired.
3. Bake, uncovered, at 325u0b0 until desired degree of doneness: about 1 hour or 140u0b0 (rare); about 1 1/2 hours or 160u0b0 (medium); about 2 hours or 170u0b0 (well done). Baste frequently with Cranberry Glaze.
4. Transfer roast to a warm serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.
5. Skim fat from pan drippings; discard fat. Serve pan drippings with roast. Garnish as desired.

salt, pepper, boiling water, vegetableflavored bouillon cube

Taken from www.myrecipes.com/recipe/glazed-leg-of-lamb (may not work)