Leg of Lamb with Raspberry Mint Chutney

Main Dish

Ingredients

1 Leg of Lamb, bone in, about 6-7 pounds
12 Cloves of fresh garlic
¼ cup Olive oil
1 Tbsp Fresh chopped rosemary
1 Tbsp Fresh chopped thyme
3 Tbsp Kosher salt
1 Tbsp Freshly ground black pepper

Raspberry Mint Chutney

1 Tbsp olive oil
½ cup shallots, minced
1 Tbsp garlic, minced
1 Tbsp fresh ginger, minced fine
2 tsp curry powder
¼ tsp black pepper, freshly ground
½ cup sherry
3 cups raspberries, fresh or frozen
1 cinnamon stick
2 cups chicken broth
1 bay leaf
1 cup mint jelly
1 tsp cornstarch
2 tsp water
½ tsp balsamic vinegar
1 Tbsp fresh mint, chopped

Instructions

Preheat oven to 375.

Using a paring knife, cut 12 small pockets, spread out in the lamb leg.

Insert one clove of garlic into each pocket.

Rub the leg with the olive oil, the rub the herbs, salt and pepper over the leg.

Place the lamb in a large roasting pan, and place it in the preheated oven.

Roast for 30 minutes, then reduce the heat to 325 and continue to bake for 1 hour and 15 minutes to achieve a medium rare temperature. If using a thermometer, it should register 145 degrees.

Remove from the oven and allow the lamb to rest for 10 minutes. Slice thinly around the bone and serve.

Raspberry Mint Chutney

In a small sauce pot, heat olive oil over medium-high heat and cook shallots 3-4 minutes. Stir in garlic, ginger and seasonings, and cook 3-4 more minutes, stirring often. Do not let garlic brown. Deglaze with sherry and reduce by half.

Stir in 2 cups of the raspberries, chicken broth and bay leaf and simmer 15-20 minutes, until reduced by half. Stir in mint jelly and cook three minutes more, stirring constantly. Dissolve the cornstarch with the 2 teaspoons of water and stir it into the simmering sauce. Allow the sauce to thicken then remove from the heat and strain. Stir in the vinegar, fresh mint and remaining cup of raspberries.

Serve at room temperature.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com