leg of lamb with raspberry sauce

Ingredients

• Servings: 4
• 1 1/2 cups vegetable broth
• 2 cups frozen raspberries
• 1/4 cup raspberry jam
• 2 tablespoons red vinegar
• 1 (3 pound) boneless leg of lamb
• 1/2 teaspoon dried rosemary

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red vinegar. puree until smooth. pour into a large bowl, and set aside.
• 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.
• 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.
• 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.
• 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.