Cranberry-Marinated Rack of Lamb

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.

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