Ingredients and Weight: * Leg of lamb, bone-in: 6 pounds * Olive oil: 1/4 cup * Salt: 2 teaspoons * Black pepper: 1 teaspoon * Fresh rosemary: 2 tablespoons, chopped * Fresh thyme: 2 tablespoons, chopped * Garlic cloves: 4, minced * Dry red wine: 1 cup * Raspberry jam: 1 jar (12 ounces) * Dijon mustard: 2 tablespoons
Preparation Time: * 30 minutes
Cooking Time: * 2-3 hours
Difficulty Level: * 3
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. In a small bowl, combine the olive oil, salt, pepper, rosemary, thyme, and garlic. Rub the mixture all over the lamb leg. 3. Place the lamb in a roasting pan and roast for 30 minutes. 4. Reduce oven temperature to 350°F (175°C) and continue roasting for an additional 1 hour, or until a meat thermometer inserted into the thickest part of the lamb reads 145°F (63°C) for medium-rare. 5. Remove the lamb from the oven and let it rest for 30 minutes before slicing. 6. To make the raspberry sauce, heat the red wine in a small saucepan over medium heat until it reduces by half. 7. Stir in the raspberry jam and Dijon mustard and cook for 5 minutes, or until the sauce thickens slightly. 8. Season with salt and pepper to taste. 9. Serve the lamb with the raspberry sauce drizzled over it.
Nutritional Information: * Calories: 500 per serving * Protein: 30 grams * Fat: 25 grams * Carbohydrates: 15 grams
Dish Characteristics: * Tender and flavorful lamb leg * Sweet and tart raspberry sauce * Herb-infused marinade * Perfect for special occasions
User Comments: * "The lamb was cooked to perfection and the raspberry sauce was delicious!" * "This dish was a hit with my guests. The flavors were amazing." * "I love the combination of the sweet and savory flavors in this dish."
Special Precautions and Tips: * Use a meat thermometer to ensure the lamb is cooked to your desired doneness. * Let the lamb rest before slicing to allow the juices to redistribute. * Serve with roasted vegetables or mashed potatoes for a complete meal.