Indulge in the sweetness of Balsamic Berry Sauce, the perfect accompaniment to your succulent lamb roast.
Servings 4people
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Ingredients
1.2kgboneless leg of lamb
4-5clovegarlic
saltpepper
olive oil
FOR THE SAUCE
6-8large strawberries
1/2cupraspberriesfresh or frozen
1onion
1shallot
1clovegarlic
2tspbutter
a fewtbspsunflower or olive oil
2tbspbalsamic vinegar
1tbspbrown sugar
salt, pepperto taste
1tspmint leaves, thymeoptional
1tspflouroptional
Instructions
MEAT
Season the lamb with salt and pepper, then generously coat it inside and out with minced garlic. Roll and tie with cooking twine. Brush with oil all over.
Preheat the oven to 160°C. Cover the meat with foil and roast for 1 hour and 15 minutes. If you like it "rare" with a slight pinkish interior, roast for about 45 minutes. During the last 15 minutes, remove the foil and return the meat to the oven to get a golden colour.
When done, remove and let it rest for 10 minutes, then transfer the meat to a larger plate and pour the cooking liquid into a smaller saucepan and save it for sauce.
SAUCE
In oil and butter, fry the onions and shallots for about 5 minutes, then add the sugar and continue frying until the onions are completely caramelized, about 5 more minutes. Stir occasionally.
Then add the garlic, salt, pepper, raspberries, and strawberries. Continue frying until the strawberries and raspberries break down and the sauce takes on a nice red colour.
Towards the end, add roasting juices, balsamic vinegar, simmer for another 3 minutes. If the sauce is too thick, add a little water.
Once the meat has rested, slice it into slices and pour over this delicious sauce.
Notes
The calorie counts are approximate and intended solely for the sauce portion when serving 4 people. Please note that the calories from the lamb itself are not included in this calculation. However, the juices from roasting the lamb have been accounted for as they are incorporated into the sauce.