Raspberry Marinated Rack of Lamb

Roast rack of lamb infused with a smooth raspberry, herb, and red wine vinegar marinade, served with a thickened sauce.

Lamb Main Course Roast Raspberry Special Occasion

Estimated Nutrition

Calories

952.6

kcal / serving

3810.5 kcal total

Carbs

28.9g

per serving

115.6 g total

Fat

64.5g

per serving

258.1 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

350

Vegetable Bouillon

tbsp

Raspberry Jam

tbsp

Red Wine Vinegar

Fruits

300

Raspberry

fresh

Meat

1.4

Rack Of Lamb

approximately 3-4 ribs per person

NutsSeeds

0.5

tsp

Rosemary

dried

Vegetables

piece

New Potatoes

for serving

piece

Green Vegetables

steamed, for serving

Method

Blend the bouillon, raspberries, jam, and vinegar in a food processor until smooth.

Sear the lamb in a hot frying pan on all sides until lightly browned.

Pierce the meat with a knife and coat thoroughly in the raspberry marinade.

Cover and marinate the lamb in the refrigerator for at least 12 hours.

Preheat the oven to 175°C.

Remove lamb from marinade and pat dry with kitchen roll.

Place lamb on a rack over a roasting tin and roast for 60 to 75 minutes.

Boil the remaining marinade with rosemary in a saucepan until reduced by one-third.

Carve the lamb into cutlets and serve with the reduced sauce and vegetables.