Leg Of Lamb With Raspberry Sauce Recipes

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LAMB WITH RASPBERRY SAUCE



Lamb with Raspberry Sauce image

Scott Beatrice of Lakeland, Florida dresses up lamb chops with a wonderful fruity sauce. "I enjoy cooking and surprising my wife, Chrissy, with creative dishes like this one," says Scott.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 cups fresh or frozen unsweetened raspberries
3/4 cup finely chopped seeded peeled cucumber
1/2 cup finely chopped peeled tart apple
2 tablespoons white grape juice
1 to 2 tablespoons sugar
4 garlic cloves, minced
3 tablespoons olive oil
8 lamb loin chops (1 to 1-1/2 inches thick and 6 ounces each)

Steps:

  • Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender., Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with raspberry sauce.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 61mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

LEG OF LAMB WITH RASPBERRY SAUCE



Leg of Lamb with Raspberry Sauce image

This is an very simple recipe if you want to do something a bit different and unusual with a boneless leg of lamb. A boneless leg of lamb is marinated, then roasted and served with a tangy raspberry sauce.

Provided by Emma Officer

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 1h20m

Yield 4

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 49 g, Cholesterol 131.2 mg, Fat 23 g, Fiber 5.9 g, Protein 38.8 g, SaturatedFat 10.6 g, Sodium 278.2 mg, Sugar 41 g

LEG OF LAMB WITH RASPBERRY SAUCE



Leg of Lamb with Raspberry Sauce image

This is an very simple recipe if you want to do something a bit different and unusual with a boneless leg of lamb. A boneless leg of lamb is marinated, then roasted and served with a tangy raspberry sauce.

Provided by Emma Officer

Categories     Leg of Lamb

Time 1h20m

Yield 4

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 49 g, Cholesterol 131.2 mg, Fat 23 g, Fiber 5.9 g, Protein 38.8 g, SaturatedFat 10.6 g, Sodium 278.2 mg, Sugar 41 g

ROASTED LEG OF LAMB WITH RASPBERRY GLAZE



Roasted Leg of Lamb with Raspberry Glaze image

Number Of Ingredients 9

1 (5- to 6-pound) leg of lamb
2 cloves garlic, slivered
1/3 cup seedless red raspberry jam (reserve 2 tablespoons for sauce)
3 tablespoons dry white wine
2 teaspoons Dijon style mustard
1/4 teaspoon rosemary leaves
1/4 teaspoon crushed black pepper
1 cup beef broth
1 tablespoon cornstarch

Steps:

  • Using the tip of a knife, make small slits evenly over leg of lamb and insert garlic slivers into each. In small bowl, mix together jam, wine, mustard, rosemary leaves, and pepper. Brush lamb with 1/4 cup sauce mixture and place fat-side-up in roasting pan. Bake at 350° for 20 -25 minutes per pound for medium rare (160° internal temperature). For more well-done meat, add 5 minutes per pound. Pour remaining sauce over lamb during last 40 minutes of cooking time. Remove lamb to warm platter and let stand 15 minutes. Meanwhile, pour lamb drippings into saucepan. Remove excess grease. Mix broth, cornstarch, and reserved 2 tablespoons red raspberry jam and whisk into drippings. Cook over medium heat, continuing to whisk until sauce thickens. Serve gravy hot with sliced lamb. Fun Fact: The Bonneville Salt Flats are a 30,000-acre salt (potash) floor ranging from one to six inches thick, and are actually the bed of what was ancient Lake Bonneville. Bonneville Speedway is an area of the Flats near Wendover, Utah, that is marked out for motor sports. It is particularly noted as the venue for numerous land speed records. The salt flats were first used for motor sports in 1912, but didn't become truly popular until the 1930s when Ab Jenkins and Sir Malcolm Campbell competed to set land speed records. The annual Speed Week is held in mid-August.

Nutrition Facts : Nutritional Facts Serves

LEG OF LAMB WITH GARLIC SAUCE



Leg of Lamb with Garlic Sauce image

This lamb is fabulous! Dont let the amount of garlic scare you away...it cooks up very nicely. I made this lamb last week and roasted perfectly, it was absolutely fantastic. I adapted this recipe slightly from a cookbook called "Mediterranean, The Beautiful Cookbook". Delicious!

Provided by IHeartDogs

Categories     Lamb/Sheep

Time 1h28m

Yield 6 serving(s)

Number Of Ingredients 8

1 leg of lamb, about 5 lbs
6 cloves garlic, cut into slivers plus 20 whole cloves
3 tablespoons olive oil
salt & fresh ground pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
1/2 cup beef broth, plus extra if needed (see below)

Steps:

  • Preheat oven to 350 degrees.
  • Make shallow slits all over lamb and insert garlic slivers into slits.
  • Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
  • Place lamb in roasting pan on a rack.
  • Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
  • You may want to check it early to ensure not to overcook.
  • Remember lamb will continue to cook while it rests.
  • While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
  • Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
  • Transfer to a blender or food processor and puree until smooth.
  • When the lamb is done, remove to a platter and tent with foil.
  • Add the garlic puree to the juices in the roasting pan and heat on the stove top.
  • (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
  • Add additional broth if needed to thin to your liking.
  • Adjust the seasonings at this point if needed.
  • Carve the lamb and serve with garlic sauce on the side.

Nutrition Facts : Calories 82.2, Fat 6.8, SaturatedFat 1, Sodium 76.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 0.5

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