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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ilove Tyali
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful.
Ricci Alessandro
[email protected]I've never made lamb before, but this recipe made it easy. The lamb was tender and juicy, and the sauce was delicious. I will definitely be making this again.
David Olajide
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The lamb was tender and flavorful, and the sauce was incredible.
Ksnxhksnsk Kwnxisnskzj
[email protected]I made this dish for my family and they loved it. The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Melanin Magic
[email protected]This is a great recipe for a special occasion. The lamb was tender and juicy, and the sauce was rich and flavorful.
Thiha Min htet
[email protected]The lamb was a bit tough, but the sauce was delicious.
Ar Ar
[email protected]This dish was easy to make and turned out great. The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe.
Wyatt Volkmann
[email protected]I was a bit skeptical about the raspberry sauce, but it was actually really good. It added a nice sweetness to the lamb.
Aqsafatima Hamid
[email protected]This recipe is a keeper! The lamb was juicy and tender, and the sauce was the perfect complement. I will definitely be making this again.
SOYA Chaudhary
[email protected]I've made this dish several times and it's always a crowd-pleaser. The lamb is always cooked perfectly and the sauce is so flavorful.
Tauheed Ahmad
[email protected]The lamb was a little dry, but the sauce was delicious.
Suraj Mahra
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The lamb is so tender and flavorful, and the sauce is incredible.
Babar Ali
[email protected]I followed the recipe exactly and the results were amazing. The lamb was cooked to perfection and the sauce was delicious. I served it with roasted vegetables and mashed potatoes.
Kamala Khadka
[email protected]This leg of lamb with raspberry sauce was a hit at my dinner party! The meat was tender and juicy, and the sauce was sweet and tangy. I will definitely be making this again.