Leg Of Lamb With Raspberry Sauce Food

RASPBERRY MINT MARINADE FOR LEG OF LAMB

Steps:

• Combine mint, garlic, vinegar, soy sauce, red wine, and pepper in a bowl large enough for the lamb.
• Add the lamb in the marinade and coat the meat. Regrigerate for 8-12 hours, turning occasionally.
• Reserve marinade and pour it into a roasting pan.
• Preheat oven to 350 degrees F.
• Roll and tie lamb with kitchen twine.
• Rub mustard over the lamb.
• Add the lamb to the marinade in the roasting pan.
• Bake for 18 minutes per pound for medium rare meat. Let the meat sit for 20 minutes before carving.

LEG OF LAMB WITH RASPBERRY SAUCE

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.

ROASTED LEG OF LAMB WITH RASPBERRY GLAZE

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.