Lamb With Mint And Raspberry Recipes
RASPBERRY MINT MARINADE FOR LEG OF LAMB
Make and share this Raspberry Mint Marinade for Leg of Lamb recipe from Food.com.
Provided by Oolala
Categories Oven
Time 9h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine mint, garlic, vinegar, soy sauce, red wine, and pepper in a bowl large enough for the lamb.
- Add the lamb in the marinade and coat the meat. Regrigerate for 8-12 hours, turning occasionally.
- Reserve marinade and pour it into a roasting pan.
- Preheat oven to 350 degrees F.
- Roll and tie lamb with kitchen twine.
- Rub mustard over the lamb.
- Add the lamb to the marinade in the roasting pan.
- Bake for 18 minutes per pound for medium rare meat. Let the meat sit for 20 minutes before carving.
Nutrition Facts : Calories 905.1, Fat 64.8, SaturatedFat 28.1, Cholesterol 260.8, Sodium 968.1, Carbohydrate 3.3, Fiber 0.7, Sugar 0.6, Protein 69.6
LEG OF LAMB WITH RASPBERRY SAUCE
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.
Provided by Emma Officer
Categories Meat and Poultry Recipes Lamb Leg
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 49 g, Cholesterol 131.2 mg, Fat 23 g, Fiber 5.9 g, Protein 38.8 g, SaturatedFat 10.6 g, Sodium 278.2 mg, Sugar 41 g
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