Roast Leg of Lamb with Cranberry Vanilla Wine Sauce



  • 1 leg of lamb, rolled if desired
  • Salt and pepper to taste
  • 1 teaspoon pure ground vanilla bean powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika


  • 2 teaspoons olive oil
  • 1/3 cup chopped shallots or scallions
  • 5 whole cloves
  • 1/2 teaspoon allspice
  • 1 (8 ounce) can jellied cranberries
  • 1 cup red wine
  • 1/2 teaspoon balsamic vinegar
  • 1 teaspoon pure vanilla extract
  • Salt and pepper to taste


  1. Lamb: Mix salt, pepper, vanilla bean powder, dried thyme leaves and paprika in a small bowl.
  2. Make slits in leg of lamb and then rub with the dry mixture.
  3. Roast in 325 degrees F oven fat side up until thermometer reads 160 to 165 degrees F for rare or 175 to 180 degrees F for well done.
  4. Remove from oven and allow to stand for 10 minutes before carving. Pour meat juice into a small bowl and skim off fat layer. Set aside.
  5. Sauce: Heat olive oil in a saucepan. Add shallots or scallions and sauté over medium heat until lightly golden, about 3 minutes.
  6. Add cloves, allspice, jellied cranberries and red wine and bring to a boil. Reduce heat and simmer for 1 minute, stirring occasionally.
  7. Remove from heat, strain into a clean pan and return to a boil. Pour in reserved meat juice and vinegar. Remove from heat and add pure vanilla extract and salt and pepper to taste.
  8. Serve alongside lamb.

Yield: 8 servings

Roast small whole potatoes alongside lamb, if desired.

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