Leg of Lamb with Raspberry Sauce recipe

4 servings

1 1/2 cups vegetable broth

2 cups frozen raspberries

1/4 cup raspberry jam

2 tablespoons red wine vinegar

1 (3 pound) boneless leg of lamb

1/2 teaspoon dried rosemary

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.

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.