Lamb loin with Cabernet Franc Ice Syrup
½ cup Cabernet Franc Ice Syrup
¼ cup dried cranberries
3 boneless lamb loins
In a saucepan, warm the Ice Syrup. Stir in cranberries. Remove from heat and let stand until berries have absorbed the syrup.
Trim the loins.
Mix half of the cranberries with rosemary, salt & pepper, and stuff into the middle of each loin. Rub the outside of each loin with olive oil.
Sear the lamb on both sides on a grill, and cook to desired doneness (6-8 minutes). Let meat stand a few minutes before slicing, and serve with remaining sauce over the top.