Roasted Leg of Lamb with Blackberry Glaze

Short Description

A succulent, boneless leg of lamb roasted to tender perfection, accented with aromatic garlic and rosemary, and finished with a vibrant blackberry glaze—elegant enough for special occasions yet simple to prepare.

Why You’ll Love This Recipe

• Perfectly tempered medium-rare lamb with herb-infused richness
• Garlicky slits deliver flavor deep into the roast
• Sweet-tart blackberry glaze adds a gourmet finishing touch
• Hands-off cooking after prep, with impressive presentation

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The Lamb

• 5 lb boneless leg of lamb
• 4 garlic cloves, halved
• 3 tbsp extra‑virgin olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• ¾ tsp ground black pepper

The Blackberry Glaze

• 6 tbsp blackberry preserves
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar

Directions

1. Preheat the oven to 425 °F (220 °C).
2. With a sharp knife, cut 8 small slits over the surface of the lamb roast. Tuck each garlic half into a slit.
3. Tie the roast with kitchen twine at several points to help maintain even shape while roasting.
4. In a bowl, whisk together olive oil, chopped rosemary, kosher salt, and pepper. Rub this fragrant mixture all over the lamb.
5. Place the roast in a roasting pan or rimmed baking sheet. Roast at 425 °F for 15 minutes to develop a flavorful crust.
6. Reduce oven temperature to 350 °F (175 °C) and continue roasting until an instant‑read thermometer inserted into the thickest part reads 130 °F (54 °C), about 1 hour 15 minutes more (approximately 1¼ hours total baking after the initial sear).
7. In the final 5 minutes of cooking, brush the lamb with ⅓ of the blackberry glaze to begin building flavor.
8. Remove from oven and transfer the roast to a cutting board. Let it rest for 20 minutes—internal temperature will rise roughly 10 °F, bringing it to medium-rare.
9. After resting, apply another ⅓ of the glaze over the sliced meat before serving. Serve the remaining glaze alongside.

For the Blackberry Glaze

• In a small bowl, whisk together blackberry preserves, Worcestershire sauce, and apple cider vinegar until smooth and uniform.

Servings And Timing

• Servings: Serves approximately 6–8 people
• Prep Time: ~10 minutes to prepare lamb and make glaze
• Cook Time: ~15 minutes initial high-heat + ~1¼ hours roasting
• Rest Time: ~20 minutes
• Total Time: Around 1 hour 45 minutes, mostly passive roasting and resting time

Variations

• Use red currant jelly or black cherry jam instead of blackberry preserves for different fruit notes
• Add lemon zest or Dijon mustard to the glaze for added depth
• Roast with baby potatoes, carrots, or onions in the pan for a complete meal
• Add fresh thyme or oregano to the garlic‑herb rub for variation
• For spice, include a pinch of red pepper flakes or cayenne in the glaze

Storage/Reheating

• Store extra sliced lamb in an airtight container in the refrigerator for up to 3 days
• Reheat gently in a preheated oven at 325 °F (160 °C) covered with foil for about 10–15 minutes, brushing additional glaze when warm
• Do not microwave; lamb may dry out and lose texture

FAQs

1. Why add garlic inside the lamb instead of on the surface?

Tucking halved garlic cloves into slits infuses deep, mellow garlic flavor throughout the roast rather than just on the surface.

2. Is tying the roast necessary?

Yes—tying helps the lamb maintain shape, promotes even cooking, and results in uniform slices.

3. How do I achieve medium-rare?

Remove from oven at 130 °F and let rest—carryover cooking will bring the internal temperature to about 140 °F (medium‑rare).

4. Can I use fresh berries instead of preserves for the glaze?

Yes—cook fresh berries with a little sugar and vinegar until thickened, then strain if desired for a fresh fruit glaze.

5. Is Worcestershire sauce vegan?

Traditional Worcestershire sauce contains anchovies. Use a vegan alternative or substitute soy sauce if needed.

6. Can I prepare this ahead?

Yes—roast a day ahead, refrigerate, then gently rewarm. Reapply glaze just before serving to maintain glaze gloss.

7. Is this recipe gluten-free?

Yes—ingredients listed are naturally gluten-free. Verify Worcestershire sauce is gluten-free labeled if sensitive.

8. Can I roast bone-in lamb instead?

Yes—adjust roasting time and internal temperature: 135 °F for medium-rare bone‑in roast, and let rest similarly.

9. What wine pairs well with this dish?

A bold red wine like Cabernet Sauvignon, Syrah, or a New Zealand Pinot Noir complements the lamb and blackberry sweetness.

10. Can I grill this instead of roasting?

You can grill boneless leg of lamb or lamb chops over indirect heat, finishing with direct sear. Cook to the same internal temperature and glaze at the end.

Conclusion

This Roasted Leg of Lamb with Blackberry Glaze offers a sumptuous combination of herb‑crusted lamb, sweet tangy glaze, and mellow garlic aromatics that elevate a classic roast. Ideal for festive dinners or elegant feasts, it’s both impressive and surprisingly simple—delightfully juicy slices ready for memorable meals.

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