Cranberry Glazed Lamb Skewers Recipes

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CRANBERRY GLAZED LAMB CHOPS



Cranberry Glazed Lamb Chops image

Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course.

Provided by Primordial

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 lamb chops (or 8 small chops)
2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary, crushed
2 tablespoons balsamic vinegar
1/2 cup cranberry sauce
salt and pepper

Steps:

  • If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
  • Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
  • Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
  • Preheat oven broiler.
  • When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
  • Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.

LAMB SHANKS IN CRANBERRY SAUCE



Lamb Shanks in Cranberry Sauce image

This is one of the tastiest lamb shank recipes I've ever tasted. The cranberry sauce adds a lovely sweetness to the dish, but not too sweet.

Provided by Terese

Categories     Lamb/Sheep

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
6 lamb shanks
2 garlic cloves
20 g butter
2 tablespoons plain flour
1 1/2 cups chicken stock
1 cup red wine
275 g whole berry cranberry sauce
1/4 cup fresh rosemary sprig

Steps:

  • Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
  • Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
  • Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
  • Serve with mashed potatoes and green beans.

Nutrition Facts : Calories 1178.2, Fat 59, SaturatedFat 23.9, Cholesterol 376.5, Sodium 449.7, Carbohydrate 35.3, Fiber 1.1, Sugar 27.9, Protein 109.6

BONELESS LEG OF LAMB WITH CRANBERRY GLAZE



Boneless Leg of Lamb With Cranberry Glaze image

Make and share this Boneless Leg of Lamb With Cranberry Glaze recipe from Food.com.

Provided by Oolala

Categories     Sauces

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (5 lb) boneless leg of lamb
1/2 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon dried rosemary, chopped
1 cup white wine
1/2 cup dried cranberries
1 cup honey
1 cup orange juice
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F.
  • Combine ingredients for the herb rub in a small bowl.
  • Coat the meat on all sides iwth the herb blend.
  • Put the meat on a rack in baking dish and place in the oven.
  • Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
  • While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
  • Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
  • Return to skillet to keep warm.
  • Cut lamb into 1/2 " thick slices and serve with the warm glaze.

Nutrition Facts : Calories 1293.9, Fat 86.6, SaturatedFat 33.1, Cholesterol 271, Sodium 632.3, Carbohydrate 53.9, Fiber 1, Sugar 50.7, Protein 68.4

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