LEG OF LAMB WITH RASPBERRY SAUCE
This is an very simple recipe if you want to do something a bit different and unusual with a boneless leg of lamb. A boneless leg of lamb is marinated, then roasted and served with a tangy raspberry sauce.
Provided by Emma Officer
Categories Meat and Poultry Recipes Lamb Leg
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
- Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
- Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
- Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
- While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 49 g, Cholesterol 131.2 mg, Fat 23 g, Fiber 5.9 g, Protein 38.8 g, SaturatedFat 10.6 g, Sodium 278.2 mg, Sugar 41 g
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Bernard Bortey
bernard-bortey12@hotmail.comOverall, I thought this recipe was just okay. The lamb was cooked well, but the sauce was a bit bland for my taste.
Simon Kataieh
k.simon26@gmail.comThis dish was a bit of a disappointment. The lamb was dry and the sauce was too sweet.
Musa Islam sowa
m_sowa@yahoo.comI thought the lamb was a bit too salty, but the sauce was delicious.
Lucas Cartier
l_c95@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The lamb was fall-off-the-bone tender and the sauce was divine.
Rimsha Sari
srimsha@gmail.comI'm not sure what I did wrong, but my lamb turned out tough and the sauce was bland.
Valare Calisto
v17@yahoo.comI would definitely recommend this recipe to anyone looking for a delicious and impressive dish to serve at their next dinner party.
Nelson Uranje
n-u@gmail.comThis was my first time cooking lamb and it turned out amazing! The raspberry sauce was the perfect complement to the lamb.
Harish Chand
c_h@yahoo.comOverall, I thought this dish was pretty good. The lamb was cooked well and the sauce was tasty. However, I think it could have been better if I had used a different cut of lamb.
Michaela Brown
michaela.brown@hotmail.co.ukThe recipe was easy to follow and the lamb turned out great. However, the sauce was a little too runny for my liking.
Vivian Ladion
ladion.v@hotmail.comI found the sauce to be a bit too sweet for my taste.
Ipfi Munzhedzi
m-ipfi4@yahoo.comThe lamb was a little dry, but the sauce was very good.
Brenda Gallas
g_b@hotmail.comThis recipe is a keeper! I will definitely be making it again.
Shabana Akhtar
a-s@yahoo.comI'm not a big fan of lamb, but I really enjoyed this dish. The raspberry sauce is what made it for me.
AR Media Pvc
p68@hotmail.comThis dish was a hit at my dinner party! Everyone raved about the lamb and the sauce.
Roudra Anan
ra@aol.comI followed the recipe exactly and it turned out great! The lamb was flavorful and the sauce was delicious.
Khansa Altom
khansaa28@gmail.comThis leg of lamb with raspberry sauce was an absolute delight! The lamb was cooked to perfection, tender and juicy, and the sauce was a perfect balance of sweet and tart.