Leg of Lamb with Raspberry Sauce

Emma Officer 0

"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."


1 h 20 m servings 559 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  • Prep

  • Cook

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 14 Ratings


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...

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...

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, t...

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 fav...

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 g...

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...

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 c...

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.