Leg Of Lamb With Raspberry Sauce Recipes

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.

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

Steps:

• 1. In container of blender or large food processor, mix the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree til smooth. Pour into large bowl and set aside
• 2. Heat a nonstick skillet over medium high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce 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
• 3. Preheat oven to 350. Remove lamb from marinade and pat dry. Put on roasting rack in roasting pan. Roast the lamb for 1 hour in preheated oven or til meat thermometer inserted into meat reads 140 degrees. 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 til it reaches 145 degrees before removing from oven.
• 4. While lamb is roasting, transfer marinade to a pan. Bring to a boil and add rosemary. Boil over medium high heat til sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb and spoon sauce over it to serve.