Vern's Roasted Lamb Loin Over Sauerkraut

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1 (2 pound) boneless lamb loin roast
• salt and ground black pepper to taste
• 1 (16 ounce) can sauerkraut, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 apple - peeled, cored, and chopped
• 1/2 cup dried cranberries

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat vegetable oil in a skillet over medium heat. season lamb roast with salt and black pepper. brown the lamb in the hot oil, about 5 minutes per side.
• mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. spoon the mixture into a baking dish and place the lamb roast on top of the sauerkraut mixture.
• roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees f (70 degrees c), about 1 hour. remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.