Cranberry-Chipotle Roast of Lamb

This is an easy to prepare recipe for a smokey, cranberry, lamb roast. It takes time to cook, but very little effort, and goes quite well with rice.

Ingredients:

1 2-4lb Lamb Shoulder Roast
2 cans Jellied Cranberry Sauce
1 Chipotle Pepper
Red Wine

Instructions

Empty two cans of jellied cranberry sauce into a mixing bowl. Fill one of the cans with red wine, and add the red wine to the bowl. Squeeze the jellied sauce with your hands until the result is a cranberry and wine slurry. Add the chipotle pepper, and put aside.

Put a large (3 or 4qt) nonstick pan over high heat. Add the shoulder roast (with the netting still on), and optionally a small amount of olive or peanut oil, and brown the roast, turning it to be sure that the roast is fully browned.

Reduce the heat to medium or medium-high, and add the cranberry slurry. Cover the pan, and let the roast cook for 60 to 90 minutes (until it is cooked through), turning it occasionally.

Then remove the pepper, slice the roast (removing the netting first), and serve with the sauce over rice.

Ingredient Notes

Chipotle peppers are dried smoked jalapeno peppers, and are now readily available in the produce or international section of many mainstream grocery stores.

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Dave Weinstein
olorin@sff.net