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Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Ingredients

Roasted Leg of Lamb:

  • 3 tablespoons Filippo Berio Olive Oil
  • 2 tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1 tablespoon chopped fresh rosemary
  • 4 teaspoons grainy mustard
  • 1 bone-in leg of lamb about 6 pounds
  • 2 cloves garlic thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 onions quartered
  • 1 cup water

Gravy:

  • 3 tablespoons all-purpose flour
  • 1/2 cup dry red wine
  • 4 cups chicken stock
  • 2 tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1 sprig fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
  • Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
  • Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
  • Transfer lamb to carving board and tent with foil.
  • To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.
Course: Main Course
Keyword: christmas, holiday