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Leg of Lamb with Raspberry Sauce

By: Emma Officer  
"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."

Rating: This weblink has been rated 11 times with an average star rating of 3.7 Read Reviews (11)

Rate/Review | 639 people have saved this

What to Drink?

Wine Cabernet Sauvignon
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 cups vegetable broth
  • 2 cups frozen raspberries
  • 1/4 cup raspberry jam
  • 2 tablespoons red wine vinegar
  • 1 (3 pound) boneless leg of lamb
  • 1/2 teaspoon dried rosemary

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 559 | Total Fat: 23g | Cholesterol: 131mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2006 by XZIGALIA 
I doubled this recipe but otherwise made to the exact specifications. My sauce tasted good... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2006 by MeLissa 
This was a nice refreshing dish. I really enjoyed it. My husband, however, asked where the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by FrankP450 
I liked this recipe. However, be sure to strain the raspberry sauce through a strainer to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2007 by Mary 
I am giving this the 5 star rating. I had my family tell me this could have been in a very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2007 by Kris 
I was lucky enough to be given a heap of raspberries from my parent's farm. This recipe was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2008 by Rachel 
This was excellent. I used fresh raspberries and rosemary and also added a little corn starch... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2007 by alzab 
THIS IS THE BEST RECIPE THAT I HAVE EVER USED FOR LAMB !!!!!!!!!!!!!!!!!!! It was so easy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2007 by Joyce 
I used blackberries! It was excellent. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by VKARLSBROTEN 
This was very good. I had 2 "lamb lovers" over for dinner this evening and they both loved it.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by AmandaB 
Not sure if I did something wrong or not, but this was awful...the sauce ended up tasting like... MORE

 
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