stovetop leg of lamb with cranberry sauce


This is a delicious little meal for the holly days for a small party. The roast was only 1 lb., just one muscle that I separated from a larger leg roast. It was ready in about ½ hr.

When separated from the other muscles and trimmed of all the surrounding connective tissue, this looked remarkable like a small beef or pork roast. Good thing it still tasted like lamb. 

I used frozen croquettes; deep-fried them while the roast was cooking. The cranberry sauce was made before this day in large quantity and frozen in 2-cup portions. All I had to do was to warm it through.


This is what you need for 2-3 servings:

  • 1 lb. leg of lamb roast
  • 2 cups pomegranate cranberry sauce
  • 8 frozen potato croquettes
  • S&P, spices for roast
Pic1: stovetop lamb, served


Pic2: the roast
Pic3: the sauce
Pic4: serve with potato croquettes

Serving suggestion for leftovers: