Reviewed: Aug. 9, 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.

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Reviewer:

VKARLSBROTEN

Cooking Level: Intermediate

Home Town: Decorah, Iowa, USA

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Reviewed: May 1, 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.

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Reviewer:

Rachel

Cooking Level: Intermediate

Living In: Clonmel, County Tipperary, Ireland

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Reviewed: Mar. 17, 2008

Not sure if I did something wrong or not, but this was awful...the sauce ended up tasting like raspberry ketchup...it did not thicken at all...will not be making this again.

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AmandaB

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 24, 2008

Way toooooo sweet. The raspberry overpowered the taste of the delicious piece of meet.

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LSBEDH

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Reviewed: Jan. 4, 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.

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Reviewer:

FrankP450

Cooking Level: Expert

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Ithaca, New York, USA

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Reviewed: Dec. 25, 2007

I used blackberries! It was excellent.

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Reviewer:

Joyce

Cooking Level: Intermediate

Home Town: Happy Camp, California, USA

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Reviewed: Dec. 1, 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.

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Reviewer:

Kris

Cooking Level: Expert

Home Town: Sydney, Alabama, USA

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Reviewed: 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!

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Mary

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: 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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Reviewer:

alzab

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Reviewed: Feb. 7, 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.

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Reviewer:

XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

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Reviewed: 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.

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