INGREDIENTS:

½ cup Cabernet Franc Ice Syrup

¼ cup dried cranberries

3 boneless lamb loins

Fresh rosemary

Olive oil

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.