Cranberry Lamb (Passover friendly)

Adapted from Celebrating with the Kosher Butcher's Wife
By Sharon Lurie

The glossy, tart scarlet red-berry called the cranberry contains the most wonderful healing properties. Dried cranberries work just as well when fresh is not available.


1 can cranberry jelly (cranberry sauce)
1 cup red wine
2 cups chicken stock
3 tbsp. balsamic vinegar
1 tbsp. sugar
2 onions, peeled and sliced into rings
5 sprigs rosemary
1 large shoulder of lamb with breast and shank
4 cloves garlic, sliced
Coarse black pepper
35g fresh mint, chopped (about 1.25 ounces)
Salt to taste


Preheat the oven to 350 degrees
Place the cranberry jelly, wine, stock, vinegar and sugar in a saucepan and simmer until the mixture has reduced by one-third.
Place the onions in a roasting pan big enough to fit the lamb comfortably. The roasting pan shouldn't be too big, as you don't want all the sauce evaporating too quickly. Don't forget that the lamb will shrink while cooking.
Place the sprigs of rosemary on top of the onions and lay the lamb, boney side facing you, on top.
Grind coarse black pepper over the lamb and tuck the garlic and mint into all its cracks and crevices.
Pour over the reduced sauce and sprinkle with salt.
Roast uncovered for about 1 hour. Baste every now and then with the sauce.
Reduce the heat to 340 degrees, turn the meat, and continue to roast, uncovered, for a further hour until golden brown. Reduce the heat again to 300 degrees and allow lamb to cook for a further 3 hours.
Keep warm on a low heat until ready to serve.


Enjoy with potatoes, butternut squash and a crisp green salad with fresh cranberries.

Recipe: kosher, meat, lamb