Delicious Leg of Lamb with Tangy Raspberry Sauce

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

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together the minced garlic, rosemary, olive oil, salt, and pepper.
3. Place the leg of lamb in a roasting pan and rub the garlic-rosemary mixture all over it.
4. 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.
5. While the lamb is roasting, prepare the raspberry sauce. In a saucepan, combine the raspberries, sugar, red wine vinegar, and chicken broth.
6. 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.
7. Once the lamb is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
8. Slice the lamb into thin slices and serve with the raspberry sauce drizzled on top.
9. Garnish with fresh rosemary sprigs, if desired.
10. Enjoy this flavorful leg of lamb with raspberry sauce accompanied by your favorite side dishes.

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