Ingredients
- 1 ½ cups vegetable broth
- 2 cups frozen raspberries
- ¼ cup raspberry jam
- 2 tablespoons red wine vinegar
- 1 (3 pound) boneless leg of lamb
- ½ teaspoon dried rosemary
Why You'll Love This Recipe
Smart Cooking Tips
- Use a meat thermometer to achieve your preferred doneness; medium-rare is ideal for leg of lamb.
- Allow the meat to rest after roasting to keep it juicy and tender when sliced.
Step 1
Blend the vegetable broth, raspberries, raspberry jam, and red wine vinegar until smooth. Pour the mixture into a large bowl and set it aside. Next, heat a nonstick skillet over medium-high heat and quickly sear the leg of lamb on all sides to lock in the flavors. Once seared, remove the lamb from the pan and poke it all over with a fork to help the marinade soak in. Submerge the meat in the raspberry sauce, cover the bowl, and pop it in the fridge for at least 12 hours, turning it now and then.
Step 2
When you’re ready to cook, preheat your oven to 350°F (175°C). Take the lamb out of the marinade and pat it dry with paper towels. Place it on a roasting rack inside a roasting pan. Roast the lamb for about an hour, or until a meat thermometer reads 140°F (62°C) for medium-rare. Let it rest for 10 to 15 minutes before slicing — the temperature will rise a bit more as it rests. If you prefer it more done, wait until it hits 145°F before taking it out.
Step 3
While the lamb roasts, pour the leftover marinade into a saucepan and bring it to a boil. Add some fresh rosemary, then let it simmer over medium-high heat until it thickens slightly, about 10 minutes. Once the lamb is carved, drizzle the warm sauce over the slices and enjoy!
