Italian Meat - Lamb Recipes - Lamb with Rosemary and Raspberry Sauce (Agnello con Salsa di Rosmarino e Lamponi) Recipe

Ingredients

• 45 ml/3 tbsp olive oil

• 1.5 kg/3 lb shoulder lamb

• 5 ml/1 tsp chopped fresh oregano

• 5 ml/1 tsp chopped fresh parsley

• Salt and freshly ground black pepper

• 4 garlic cloves, peeled but left whole

• Rosemary and Raspberry Sauce

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Method:

1. Pour the oil into a roasting tin (pan) and place the meat in the tin. Sprinkle over the oregano and parsley.

2. Season with salt and pepper and add the garlic cloves to the pan. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 1 1/2 hours.

3. Drain the fat from the pan and continue cooking for 10 minutes. Place on a carving dish with the garlic cloves.

4. Meanwhile make the Rosemary and Raspberry Sauce and stir in any meat juices from the roasting tin.

5. Carve the lamb and pour over the sauce.