Rosemary and Raspberry Roast Leg of Lamb

This is an very simple five star rating recipe.
A boneless leg of lamb is marinated,
then roasted and served with a tangy berry sauce.

Ingredients:
1 1/2 cups vegetable broth
2 cups frozen raspberries
1/4 cup raspberry jam
2 tablespoons red wine vinegar
1 (3 pound) boneless leg of lamb
1/2 teaspoon dried rosemary

Directions:
In a blender or large food processor,
combine the vegetable broth, raspberries,
raspberry jam, and red wine vinegar.
Puree until smooth. Strain the seeds
while pouring into a large bowl, and set aside.
Heat a nonstick skillet over medium-high heat.
Sear the leg of lamb quickly on all sides,
and remove from the pan.
Pierce the meat every inch or so with the tines of a fork.
Place into a bowl with the raspberry sauce.
Cover, and refrigerate for at least 12 hours to marinate.
Turn occasionally.
Preheat the oven to 350 degrees F.
Remove the lamb from the marinade and pat dry.
Place on a roasting rack in a roasting pan.
Roast the lamb for 1 hour in the preheated oven,
or until a meat thermometer
inserted into the meat reads 140 degrees F.
Allow to stand for 10 to 15 minutes before carving.
While the lamb is roasting, transfer the marinade to a saucepan.
Bring to a boil, and add the rosemary.
Boil over medium-high heat until the sauce
has reduced and thickened slightly, about 10 minutes.
Carve the lamb, and spoon sauce over it to serve.