Leg of Lamb with Raspberry Sauce Recipe

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.