Time 30m Yield 8 servings. Number Of Ingredients 8 Steps:
Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender., Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with raspberry sauce.
Time 1h20m Yield 4 Number Of Ingredients 6 Steps:
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. 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. 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. 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. 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.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Rinse parsley and mint, shake dry and chop finely. Clean raspberries, if necessary. Place into a blender. Add lemon juice, raspberry vinegar and peeled garlic and puree. Add chopped herbs and 2 tablespoons of oil, mix well and season sauce with salt and pepper until fruity and spicy. Rinse rosemary, shake dry and pluck off leaves from 1 sprig. Chop finely and whisk with remaining oil. Rinse chops, pat dry and sprinkle with rosemary oil. Grill on a hot grill for 3-5 minutes per side. Top with remaining rosemary and season with salt. Arrange on plates and drizzle with raspberry sauce. Serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce. NOTE: Normally canola oil is a better bet for high heat; in this recipe there’s enough fat in the lamb to keep the olive oil from burning. RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:. Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.
More about “lamb with raspberry sauce recipes”
Time 10m Yield 3/4 cup Number Of Ingredients 5 Steps:
Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth. Pass through a strainer into a small pan. Add sugar. Bring to a boil and simmer for a few minutes while constantly stirring.
