Leg of Lamb with Raspberry Sauce Recipe - Allrecipes.com
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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
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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.
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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.

 
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.

 
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.

 

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Nutrition

  • 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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