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Lamb with Raspberry Sauce


Makes 8 Servings

6 pounds leg of lamb
salt and freshly ground black pepper to taste
1 large garlic clove, crushed
2 cups dry red wine
1/2 cup seedless red raspberry jam
1/2 cup orange juice

Pour 1 cup of red wine over the lamb. Season the leg with salt, pepper, and garlic, rubbing the spices into the meat. Let marinate for at least 2 hours. While the lamb is marinating, prepare the sauce. Stir together the raspberry jam, orange juice, and 1/2 cup red wine in a small bowl.

When ready to roast the meat, preheat the oven to 450 deg F. Remove the lamb from the marinade to a roasting pan, reserving the marinade.

Place the lamb in the hot oven for 15 minutes to sear the meat, sealing in the juices. Lower the oven temperature to 350 deg F, pour the marinade over the roast, and continue to bake for 1 1/2 hours, or 15 minutes per pound. After roasting for 20 minutes at 350 deg, pour the raspberry sauce over the lamb and continue to baste the leg every 15 to 20 minutes. It may be necessary to add an additional 1/2 cup of red wine if you find you do not have sufficient sauce.

When the lamb is done, remove to a platter, let sit for 10 minutes before carving. Serve with the pan juices.




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