Ingredients
1 6-pound boneless leg of lamb
2 cups red wine
1 cup cranberry juice cocktail, Ocean Spray®
2 tablespoons extra virgin olive oil, Bertolli®
1 tablespoon crushed garlic, Gourmet Garden®
1 tablespoon dried rosemary, crushed, McCormick®
1 tablespoon herbes de Provence, McCormick®
1 teaspoon coarsely ground black pepper
2 tablespoons flour
Assorted roasted vegetables (optional)
Directions
Place leg of lamb in large zip-top plastic bag. Set aside. In a medium bowl, whisk together 1 cup of the red wine, cranberry juice, oil, garlic, rosemary, herbes, and pepper. Pour over lamb. Seal bag; turn to coat lamb. Marinate in refrigerator for 4 hours to overnight.
Preheat oven to 450 degrees F. Remove lamb from marinade and place in roasting pan. Discard marinade. Let lamb stand for 30 minutes to come to room temperature.
Roast lamb in preheated oven for 20 minutes. Reduce oven to 325 degrees F. Continue roasting for 2 to 2 1⁄2 hours or until an instant-read thermometer inserted in meat (away from bone) is 160 degrees F for medium. Transfer to carving board and let stand while preparing pan sauce.
For pan sauce, drain juices and fat from roasting pan. Skim off fat, reserving 2 tablespoons. Place roasting pan over medium heat and add reserved fat. Whisk in flour, scraping up browned bits; cook for 2 minutes. Add enough water to the reserved pan juices to equal 1 cup liquid. Add liquid and the remaining 1 cup wine to roasting pan. Cook and stir until simmering; cook for 1 minute more.
Carve lamb. Serve hot with assorted roasted vegetables (optional) and pan sauce.
