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.
Ingredients
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
6 tbsp blackberry preserves
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
Instructions
- Preheat oven to 425 °F (220 °C).
- Cut 8 small slits in lamb and insert garlic halves.
- Tie lamb with twine to maintain shape.
- Mix olive oil, rosemary, salt, and pepper; rub over lamb.
- Roast for 15 minutes at 425 °F, then reduce to 350 °F and roast for 1 hour 15 minutes until internal temperature reaches 130 °F.
- In the last 5 minutes, brush with ⅓ of the glaze.
- Rest 20 minutes, then glaze with another ⅓ before serving. Serve remaining glaze on the side.
- To make glaze, whisk blackberry preserves, Worcestershire sauce, and apple cider vinegar until smooth.
Notes
- Use red currant or cherry jam for different flavors.
- Add lemon zest or Dijon to glaze for complexity.
- Roast vegetables in the same pan for a one-pan meal.
- Include red pepper flakes in glaze for heat.
- Tie the lamb tightly for even roasting and easy slicing.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of roast
- Calories: 460
- Sugar: 6g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 135mg
