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Leg of Lamb with Raspberry Sauce
Leg of Lamb with Raspberry Sauce
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate boneless leg of lamb with a tangy raspberry twist after marinating and roasting for a unique and delicious dish.
Ingredients:
  • 1.5 cups vegetable broth
  • 2 cups frozen raspberries
  • 0.25 cup raspberry jam
  • 2 tablespoons red wine vinegar
  • 1 (3 pound) boneless leg of lamb
  • 0.5 teaspoon dried rosemary
Instructions:
  • Blend vegetable broth, raspberries, raspberry jam, and red wine vinegar in a food processor until smooth. Transfer to a bowl and set aside.
  • 1. Preheat a nonstick skillet over medium-high heat. Sear the leg of lamb on all sides, then transfer to a bowl with the raspberry sauce. Pierce the meat with a fork every inch. Cover and refrigerate for at least 12 hours, flipping occasionally.
  • Preheat the oven to 350°F (175°C). Take the lamb out of the marinade, dry it off, and place it on a roasting rack in a pan.
  • Roast the lamb in a preheated oven for 1 hour or until a meat thermometer reads 140°F (62°C). Let it rest for 10-15 minutes before carving; the temperature will rise another 5-10 degrees while resting for medium-rare. For a more well-done result, remove from the oven at 145°F and let it rest.
  • While the lamb is roasting, pour the marinade into a saucepan. Bring to a boil, add the rosemary, and simmer over medium-high heat for about 10 minutes until the sauce slightly thickens. Carve the lamb and drizzle the sauce on top before serving.

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