Leg of Lamb with Raspberry Sauce

Name: Leg of Lamb with Raspberry Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons dried rosemary; 1 kgs boneless leg of lamb; 473 milliliters frozen raspberries; 59 milliliters raspberry jam; 2 Tbsps red wine vinegar; 355 milliliters vegetable broth

Leg of Lamb with Raspberry Sauce might be just the main course you are searching for. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 370 calories, 45g of protein, and 10g of fat per serving. A mixture of rosemary, leg of lamb, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the raspberries you could follow this main course with the Vanilla Cupcakes with Lemon Cream and Raspberries as a dessert.

Instructions

In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth.

Ingredients you will need

Red Wine Vinegar

Vegetable Broth

Raspberry Jam

Raspberries

Equipment you will use

Food Processor

Blender

Pour into a large bowl, and set aside.

Equipment you will use

Bowl

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.

Ingredients you will need

Leg Of Lamb

Meat

Equipment you will use

Frying Pan

Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.

Ingredients you will need

Raspberry Sauce

Equipment you will use

Bowl

Preheat the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Remove the lamb from the marinade and pat dry.

Ingredients you will need

Marinade

Lamb

Place on a roasting rack in a roasting pan.

Equipment you will use

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.

Ingredients you will need

Lamb

Meat

Equipment you will use

Kitchen Thermometer

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.

Ingredients you will need

Marinade

Rosemary