Best Lamb With Raspberry Sauce Recipes

LOCAL LAMB WITH RASPBERRY BLACK PEPPERCORN SAUCE

Steps:

• Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
• NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
• RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:.
• Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.

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.