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Easter: Leg of Lamb with Rosemary, Garlic & Raspberry Vinaigrette

Source of Recipe


Adapted from a recipe by Deborah Shields



List of Ingredients



• 1 boneless leg of lamb roast (4 to 5 pounds)
  
• 1 Tbsp olive oil
  
• 4 cloves garlic, minced
  
• 1 tsp dried rosemary, crushed
  
• 1 tsp coarse salt
  
• ½ tsp freshly ground pepper
  
• .
  
• -- Raspberry Vinaigrette --
  
• ¼ cup raspberry vinegar
  
• ¼ tsp coarse salt
  
• Freshly ground pepper
  
• ½ cup extra-virgin olive oil
  
• .
  
• Fresh raspberries (optional)
  






Instructions



1. Heat oven to 400° F.
   Unroll the roast. (If roast has been refrigerated, let stand until almost room temperature, about 45 minutes.) Coat roast with the olive oil. Lay out flat, with the less fatty side up. Sprinkle with garlic, rosemary, salt and pepper. Roll up; tie with kitchen twine. Roast 10 minutes; reduce heat to 300° F. Roast until thermometer reads 135° for medium-rare, about 2½ hours, or to desired doneness. Let stand 15 minutes before slicing.
   
   
2. Meanwhile, for raspberry vinaigrette:
   Combine vinegar, salt and pepper to taste in a jar. Let stand until serving time. Add olive oil; cover tightly with lid. Shake until emulsified.
   
   
3. Serve lamb slices topped with a drizzle of the vinaigrette. Garnish with fresh raspberries, if desired. Serve with asparagus and a baby green salad tossed with more of the raspberry vinaigrette. (Store any leftover vinaigrette in the refrigerator for another use.)
   
   Makes 8 servings.