Holiday Glazed Lamb Sirloin 
Difficulty: Intermediate  |  Prep Time: 45 Minutes  |  Serves 6-8

  • 1 12 oz. package fresh cranberries

  • 1 cup granulated sugar
  • 1 teaspoon port wine

  • 1 teaspoons fresh ginger, grated

  • 2 tablespoons kosher salt

  • 3 boneless lamb sirloins (4 - 6 pounds)

  • 2 teaspoons freshly ground black pepper

  • 2 tablespoons vegetable oil

Combine cranberries, sugar and wine in a saucepan. Bring to a boil and cook for 5 minutes. Remove from the heat and stir in the ginger. Set aside. Sprinkle the lamb with salt and pepper. In large saute pan over high heat, add oil, followed by the lamb and sear, on all sides until golden brown, about 5 minutes. Place lamb on rack in shallow roasting pan. Roast uncovered for 30 minutes at 325° F. Coat lamb evenly with cranberry glaze and return to the oven. Baste the roast occasionally with the remaining glaze. Cook until meat thermometer registers 145° F for medium rare (or to your preference). Let stand 10 minutes before carving.

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