I am always trying different things when it comes to leg of lamb. Sometimes it can be hard to find just the right taste with such a flavorful cut of meat. Many of the recipes you find for leg of lamb involve some sort of mint spice, but recently I decided to try something a little different.

I have read about people using Juniper berries with lamb but I am one of the few who does not care for that particular berry so I decided to go with cranberries instead. I use a well trimmed leg that has had most of the shank removed but still has the bone in higher up.

• 1 leg of lamb 4-6 pounds.
• 1 can of Guinness.
• 1 can of cranberry sauce (the whole berry version).
• 3 tablespoons honey.
• Canola oil.
• 4 bay leaves.
• 2 sprigs of rosemary whole.
• 1 medium yellow onion, quartered.
• 5 cloves of garlic minced.
• Kosher salt and fresh ground pepper.

Preheat oven to 250.

In a small mixing bowl, whisk together the beer and honey. It will take a couple minutes if the beer is cold as the honey will temporarily harden. It will be easier if the beer is room temperature. Add 3/4 of the can of cranberries to the mixture. Set aside.

Liberally salt and pepper the leg of lamb. In a medium skillet, add enough canola oil to coat the bottom of the pan. Heat to medium high and when the oil is hot, place the leg of lamb, fat side down to the skillet and sear for about five minutes. Turn and sear the other side.

In a large roasting pan, place the leg of lamb. Rub half of the minced garlic on to the leg of lamb. Place the rest of the garlic around the roast in the pan. Add the quartered onions. Pour the beer mixture all over the leg of lamb. Add the bay leaves and the whole rosemary.

Cover the roasting pan and cook 3 to 3 1/2 hours. Every half an hour, baste the leg of lamb with the pan juices.

Rest the meat for about 15 minutes and then slice and plate to a serving dish. Pour spoonfuls of the pan juices over the lamb and serve warm.