Leg of Lamb with Raspberry Sauce Recipe - Allrecipes.com

Leg of Lamb with Raspberry Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2008

I liked this recipe. However, be sure to strain the raspberry sauce through a strainer to remove the seeds that give an annoying crunch and bitter taste. I add 1 Tbsp of cornstarch to thicken up the sauce.

Most Helpful Critical Review
Feb 07, 2006

I doubled this recipe but otherwise made to the exact specifications. My sauce tasted good when I tasted it but refused to thicken very much and I ended up drizzling it over my roast. It ran off the meat and so there wasn't enough to taste properly over the hogget I used. I also had more than a litre of sauce left and as raspberries are expensive I was disappointed. I would not make this recipe again because it is too expensive for the end result but I have frozen the excess sauce and will use it on another roast and see if I can get it to a better consistency. The taste was worth 4 stars but the consistency only two, I'm sure the sauce should have gone thicker than it did but it just didn't.


14 Ratings

Jan 30, 2006

This was a nice refreshing dish. I really enjoyed it. My husband, however, asked where the pound cake was. He felt it was a bit too sweet for a main course. On the subject of presentation, this would be great for Valentine's Day with it's colorful raspberry sauce.

Dec 01, 2007

I was lucky enough to be given a heap of raspberries from my parent's farm. This recipe was a perfect way to make use of them. The tang of the berries is a perfect match for lamb, which is a favourite of mine. I agree, this is a restaurant quality dish. If only my cooking tasted this good all the time. Lovely with a glass of red wine.

Sep 10, 2007

I am giving this the 5 star rating. I had my family tell me this could have been in a very fine restaurant! Was delicious!

May 01, 2008

This was excellent. I used fresh raspberries and rosemary and also added a little corn starch to thicken. We used the left over sauce to marinate and serve with lamb steaks which was also very good.

Aug 11, 2009

This was very good. I had 2 "lamb lovers" over for dinner this evening and they both loved it. I did mine on the grill wrapped in foil (too hot to start the oven). Marinated all day at room temp (started with frozen leg). I had made some black raspberry wine last year and tossed some of that into the marinade. Very nice. I also thickened the raspberry stuff with cornstarch at the end. By the way my leg had a bone in and I roasted it for 2 1/2 hours. I think it weighed about 5 pounds.

Apr 11, 2007

THIS IS THE BEST RECIPE THAT I HAVE EVER USED FOR LAMB !!!!!!!!!!!!!!!!!!! It was so easy and the results were magnificent. My brother who won't normally eat lamb raved about the flavor and consistency.


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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