Boneless Leg of Lamb with Raspberry Sauce

Submitted by: Pure Labrador Cookbook
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Difficulty: Medium
Prep Time: Fifteen Minutes
Total Time: More than 1 hour

Boneless leg of lamb roast, well-trimmed
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
10 oz frozen raspberries
1 tbsp red currant jelly
1 tsp fresh lemon juice
2 tsp freshly grated lemon peel
1 tbsp Kirsch
1 tbsp cornstarch
1 tbsp water
Preheat oven to 350 F. Spray roasting pan with cooking spray.
Combine salt, pepper and flour in plastic bag. Put roast in bag and dust with flour mixture. Place in prepared roasting pan and bake for 40 minutes. To prepare sauce: In small saucepan over medium heat, stir together berries, currant jelly, lemon juice, peel and Kirsch. Heat but do not boil. Mix cornstarch and water and gradually pour into heated berry mixture. Stir constantly. Pour 1/2 of the sauce over lamb and return to oven. Bake 30 minutes and baste occasionally. Turn oven to 400°F and bake an additional 10 minutes. Serve with remaining sauce.

Yield: 4 servings

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