Roast Lamb With Cherry Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 3 -4 lbs boneless lamb loin roast
• 1 (14 ounce) can red tart pitted cherries, packed in water
• 1 -1 1/2 cup sugar
• 1/4 cup cider vinegar
• 1/4 teaspoon cinnamon
• 1/3 cup cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon butter

Recipe

• 1 preheat the oven to 325 degrees.
• 2 combine salt, pepper, and garlic powder in a small bowl and mix well.
• 3 rub on the lamb roast.
• 4 place in an 11 x 7 baking dish, fat side up.
• 5 bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
• 6 drain cherries, reserving liquid. add enough water to cherry liquid to measure 3/4 cup.
• 7 pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
• 8 bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
• 9 combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
• 10 using a wisk, stir cornstarch mixture into hot cherry liquid.
• 11 bring to a boil and cook for 2 minutes, stirring constantly.
• 12 stir in lemon juice, butter and cherries.
• 13 cook 1 minute longer.
• 14 place lamb on cutting board and let stand for 15 minutes before slicing.
• 15 serve with cherry sauce.