Recipe 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."
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1 1/2 cups
red wine vinegar
1 (3 pound)
boneless leg of lamb
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.
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.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Leg of Lamb with Raspberry Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 207
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