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.

Ingredients:

leg of lamb, rolled if desired

salt and pepper

1 teaspoon Vanilla Bean Powder

1 teaspoon dried thyme leaves

1 teaspoon paprika

Sauce

2 teaspoons olive oil

1/3 cup chopped shallots

5 whole cloves

½ teaspoon allspice

200g jellied cranberries

1 cup red wine

1 teaspoon pure vanilla extract

½ teaspoon balsamic vinegar

salt and pepper to taste

Instructions:

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 180C degree oven fat side up until cooked as desired. 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 and sauté 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 10 minutes, 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.

From www. vanilla.com