Leg of Lamb with Raspberry sauce
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- 1 1/2 cups vegetable broth
- 2 cups frozen raspberries
- 1/4 cup raspberry jam
- 2 tbsp. red wine vinegar
- 1 boneless leg of lamb, 3 lbs
- 1/2 tsp. dried rosemary
1In container of blender or large food processor, mix the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree til smooth. Pour into large bowl and set aside
2Heat a nonstick skillet over medium high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce 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
3Preheat oven to 350. Remove lamb from marinade and pat dry. Put on roasting rack in roasting pan.
Roast the lamb for 1 hour in preheated oven or til meat thermometer inserted into meat reads 140 degrees. 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 til it reaches 145 degrees before removing from oven.
4While lamb is roasting, transfer marinade to a pan. Bring to a boil and add rosemary. Boil over medium high heat til sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb and spoon sauce over it to serve.