Ingredients
- vegetable oil
- 1 Lava Lake Lamb top or bottom round roast
- salt & pepper to taste
- 2 Tbsp. balsamic glaze (reduced until syrupy consistency)
- 1/2 cup parsley, chopped
- 1/2 cup mint, chopped
- 1/4 cup rosemary, chopped
Directions
Preheat oven to 375 degrees. Heat oil in a saute pan. Season lamb with salt and pepper. Sear the lamb until dark golden brown.
Combine the parsley, mint, and rosemary. Spread the balsamic glaze evenly over the lamb, then roll lamb in herb mixture and pat it in to coat evenly. Roast lamb in the oven until internal temperature reaches 130 degrees. Allow lamb to rest for 10 minutes before carving and serve with blackberry sauce.
Ingredients
- vegetable oil
- 1/2 cup onion, small dice
- 1/4 cup carrot, small dice
- 1/4 cup celery, small dice
- 1 sprig fresh rosemary
- 2 garlic cloves, smashed
- 1 qt. lamb stock (or chicken stock)
- 1/2 cup red wine
- 7 oz. blackberry jelly
- salt & pepper to taste
- cornstarch
- blackberries
Directions
In a small sauce pan, heat the oil over high heat. Add the vegetables & rosemary and cook until browned, about three minutes. Add the garlic and cook another minute or two. Add the stock & wine. Bring to a boil; reduce the heat and simmer until it is reduced by one-half.
Strain the stock, return it to the sauce pan and add the blackberry jelly. Bring to a boil. Season with salt & pepper, thicken with a little cornstarch if necessary. When you are ready to serve, add the blackberries.