Ingredients
- 1 rack of lamb
- 1 cup cranberry juice
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Method: Indirect roasting
- Marinate lamb in cranberry juice, vinegar, olive oil, garlic, rosemary, salt, and pepper for 4 hours.
- Set the EGG for indirect cooking at 375°F/191°C.
- Roast lamb for 20-25 minutes or until internal temp reaches 135°F/57°C for medium-rare.
- Rest for 10 minutes before slicing.
