Roast Leg of Lamb with Raspberry Mint Sauce

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Prep. Time: 20 mins. Cook Time: 1 to 1 1/2 hours Preheat oven: 325 degrees Makes 6 servings.

1-5 lb. leg of lamb, trimmed
2 cloves of garlic, sliced
1 teaspoon crushed rosemary
Juice from 1/2 of a fresh lemon
Salt and freshly ground black pepper

The Sauce
1-10 oz. jar of Sorrell Ridge Raspberry
1 1/2 teaspoons mint oil
1/4 teaspoon ground ginger
6 ripe pear halves and lettuce
6 ripe pear halves and lettuce leaves for presentation

1. To prepare the lamb roast, cut small slits in the lamb and insert the garlic slices. Now rub the meat all over with the crushed rosemary and lemon juice. Sprinkle the roast with salt and pepper.

2. Now place your roast on a rack in a roasting pan and roast uncovered. If you want your roast well done then you should figure 18 minutes to the pound, which is 175 degrees on a meat thermometer. If you prefer your roast on the rare side then figure about 12 minutes to a pound which reads 140 degrees on a meat thermometer.

3. When done, transfer the roast to a serving platter and gave it 15 to 20 minutes to stand before carving.

4. To prepare Raspberry Mint Sauce: Empty the jar of Sorrell Ridge Raspberry in a small bowl and stir in the mint oil and ginger. Blend thoroughly. Make the sauce ahead of time to allow the mint to permeate. Any left over sauce may be saved to serve with left over lamb if you refrigerate it.

Serve your roast with the pan gravy if you wish and the raspberry mint sauce. For presentation, place a cored pear half-hollow side up - on a lettuce leaf on each person's plate and fill the pear half with raspberry mint sauce.