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Leg of Lamb with Raspberry Sauce

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Emma Officer

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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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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

FrankP450
15

FrankP450

1/4/2008

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.

XZIGALIA
15

XZIGALIA

2/7/2006

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.

MeLissa
13

MeLissa

1/30/2006

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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