Leg of Lamb with Raspberry Mint Chutney

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

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.