Serves: 7
Total Calories: 62

1 (5- to 6-pound) leg of lamb
2 cloves garlic, slivered
1/3 cup seedless red raspberry jam (reserve 2 tablespoons for sauce)
3 tablespoons dry white wine
2 teaspoons Dijon style mustard
1/4 teaspoon rosemary leaves
1/4 teaspoon crushed black pepper
1 cup beef broth
1 tablespoon cornstarch

Using the tip of a knife, make small slits evenly over leg of lamb and insert garlic slivers into each. In small bowl, mix together jam, wine, mustard, rosemary leaves, and pepper. Brush lamb with 1/4 cup sauce mixture and place fat-side-up in roasting pan. Bake at 350° for 20 -25 minutes per pound for medium rare (160° internal temperature). For more well-done meat, add 5 minutes per pound. Pour remaining sauce over lamb during last 40 minutes of cooking time. Remove lamb to warm platter and let stand 15 minutes.

Meanwhile, pour lamb drippings into saucepan. Remove excess grease. Mix broth, cornstarch, and reserved 2 tablespoons red raspberry jam and whisk into drippings. Cook over medium heat, continuing to whisk until sauce thickens. Serve gravy hot with sliced lamb.


Fun Fact: The Bonneville Salt Flats are a 30,000-acre salt (potash) floor ranging from one to six inches thick, and are actually the bed of what was ancient Lake Bonneville. Bonneville Speedway is an area of the Flats near Wendover, Utah, that is marked out for motor sports. It is particularly noted as the venue for numerous land speed records. The salt flats were first used for motor sports in 1912, but didn't become truly popular until the 1930s when Ab Jenkins and Sir Malcolm Campbell competed to set land speed records. The annual Speed Week is held in mid-August.

Nutritional Facts:

Serves: 7
Total Calories: 62
Calories from Fat: 0

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