Leg Of Lamb With Raspberry Sauce

• 1 1/2 cups vegetable broth
• 2 cups frozen raspberries
• 1/4 cup raspberry jam
• 2 tablespoons red wine vinegar
• 1 (3 pound) boneless leg of lamb
• 1/2 teaspoon dried rosemary

1. In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a 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 the 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 the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). 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 until it reaches 145 degrees F before removing from the oven.
5. While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

vegetable broth, frozen raspberries, raspberry jam, red wine vinegar, lamb, rosemary

Taken from www.allrecipes.com/recipe/80627/leg-of-lamb-with-raspberry-sauce/ (may not work)