Leg of Lamb with Raspberry Sauce

Recipe View 5 mins Prepare the Raspberry Marinade: In a blender or food processor, combine the vegetable broth, frozen raspberries, raspberry jam, and red wine vinegar. Puree until completely smooth. Pour the mixture into a large bowl. (5 minutes)

Recipe View 20 mins Sear and Marinate the Lamb: Heat a nonstick skillet over medium-high heat. Quickly sear the leg of lamb on all sides to create a flavorful crust. Remove from the pan. Using a fork, pierce the meat all over, approximately every inch. Place the seared lamb into the bowl with the raspberry sauce, ensuring it's fully coated. Cover and refrigerate for at least 12 hours, turning occasionally to ensure even marination. (20 minutes)

Recipe View 5 mins Roast the Lamb: Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat it dry with paper towels. Place the lamb on a roasting rack set inside a roasting pan. (5 minutes)

Recipe View 1 hrs Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the thickest part of the meat registers 140 degrees F (60 degrees C) for medium-rare. For medium, roast to 145 degrees F (63 degrees C). (60 minutes)

Recipe View 25 mins Rest and Reduce the Sauce: Remove the lamb from the oven and let it rest for 10-15 minutes before carving. The internal temperature will continue to rise slightly during this time. While the lamb rests, transfer the marinade from the bowl to a saucepan. Bring to a boil over medium-high heat, then add the dried rosemary. Boil until the sauce has reduced and thickened to your liking, approximately 10 minutes. (25 minutes)

Recipe View Serve: Carve the rested leg of lamb and generously spoon the reduced raspberry sauce over the slices. Serve immediately.