This recipe takes a classic leg of lamb and elevates it with a delightful raspberry sauce. The succulent meat is seasoned with garlic and rosemary, then roasted to perfection. The tangy and slightly sweet raspberry sauce adds a burst of flavor that complements the lamb beautifully. With a total preparing time of 2 hours, this dish is perfect for special occasions or Sunday family dinners.
Ingredients
- 1 leg of lamb (about 5 pounds)
- 6 garlic cloves, minced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth
Directions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, rosemary, olive oil, salt, and pepper.
- Place the leg of lamb in a roasting pan and rub the garlic-rosemary mixture all over it.
- Roast the lamb in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. If you prefer a different level of doneness, adjust the cooking time accordingly.
- While the lamb is roasting, prepare the raspberry sauce. In a saucepan, combine the raspberries, sugar, red wine vinegar, and chicken broth.
- Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, or until the raspberries have softened and the sauce has thickened slightly.
- Once the lamb is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
- Slice the lamb into thin slices and serve with the raspberry sauce drizzled on top.
- Garnish with fresh rosemary sprigs, if desired.
- Enjoy this flavorful leg of lamb with raspberry sauce accompanied by your favorite side dishes.
