Roast baby potatoes, small onions, squash, Brussels sprouts or baby artichokes for the last 45 minutes of cooking the lamb for a delicious and very easy side dish.
1 leg of lamb, rolled if desired
salt and pepper
1 teaspoon ground vanilla bean powder
1 teaspoon dried thyme leaves
1 teaspoon paprika
Sauce:
2 teaspoons olive oil
1/3 cup chopped shallots (scallions okay)
5 whole cloves
1/2 teaspoon allspice
8-ounce can jellied cranberries
1 cup red wine
1 teaspoon pure vanilla extract
1/2 teaspoon balsamic vinegar
salt and pepper to taste
Mix salt, pepper, vanilla bean powder, dried thyme leaves and paprika in a small bowl. Make slits in leg of lamb and then rub with the dry mixture.
Roast in 325 degree oven fat side up until thermometer reads 160 to 165 degrees for rare or 175 to 180 degrees for well done.
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.
Heat olive oil in a saucepan. Add shallots or scallions and saute over medium heat until lightly golden, about 3 minutes. Add cloves, allspice, jellied cranberries and red wine and bring to a boil. Reduce heat and simmer for 1 minute, stirring occasionally. 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. Serve alongside lamb.