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
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
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