Cranberried Lamb Barbeque

A boneless leg of lamb is marinated in cranberry wine with garlic, Tabasco & spices, grilled, and served with a tomato, mustard, molasses & cranberry sauce.

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Ingredients:

• MARINADE:
• 1 1/2 cups cranberry wine
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, pressed
• 1 Tablespoon Tabasco sauce
• 1 1/2 teaspoons coriander
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 leg of lamb, about 6 pounds, boned, butterflied and flattened
• SAUCE:
• 1 1/2 cups tomato sauce
• 1/4 cup Dijon-style mustard
• 3 Tablespoons Worcestershire sauce
• 3 Tablespoons molasses
• 1 sweet onion, finely minced
• 1/2 cup canned jellied cranberry sauce, broken up
• 1/3 cup brown sugar
• 1/3 cup cranberries, coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Method

Put marinade ingredients in a very large glass bowl; mix well. Put in the lamb, cover with plastic wrap and marinate in the refrigerator, turning occasionally, for 4-6 hours. When ready to grill, combine the sauce ingredients in a large saucepan over medium-high heat. Once a boil is reached, lower heat to simmer and simmer 15 minutes, stirring occasionally. Remove from heat. Prepare the grill; if using gas, have heat at medium temperature. If using charcoal, use medium, not too hot. Drain the lamb and discard the marinade. Place the lamb on the grill and cover. Cook 35 minutes, turning occasionally to cook the meat uniformly. The thicker portions should reach an internal temperature of 145 degrees F.; test with a meat thermometer. Divide the lamb sauce in half. During the final 15 minutes of grilling, baste the lamb with about 1/2 of the sauce. Just before serving, warm the remaining sauce in the microwave about 1 minute and serve at the table with the lamb.

Notes: My husband and I both love lamb but have prepared it differently. This recipe combines my Wisconsin cranberry roots with the Middle Eastern awakening spices he enjoyed as a child in a faraway land. The result is much like our marriage, complementary and full of surprises!

Number of servings: 8

Submitted By: Julie on Juneau
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