Makes 8 servings.

1 leg of lamb, rolled if desired
Salt and pepper to taste
1 teaspoon pure ground vanilla bean powder
1 teaspoon dried thyme leaves
1 teaspoon paprika

Sauce
2 teaspoons olive oil
1/3 cup chopped shallots or scallions
5 whole cloves
1/2 teaspoon allspice
1 (8 ounce) can jellied cranberries
1 cup red wine
1/2 teaspoon balsamic vinegar
1 teaspoon pure vanilla extract
Salt and pepper to taste

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 325 degree F oven fat side up until thermometer reads 160 to 165 degrees F for rare or 175 to 180 degrees F for well done.

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.

Sauce: Heat olive oil in a saucepan. Add shallots or scallions 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 1 minute, 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.

Note: Roast small whole potatoes alongside lamb, if desired.

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