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Roasted Leg of Lamb with Blackberry Glaze

This Roast Leg of Lamb glistens with a blackberry glaze and is the ultimate meal for the holidays or a special occasion. Thank you to Albertsons and Safeway for helping me share this recipe with you.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 1 hour & 30 minutes
    •    Yield: Serves 12


    •    5 lb. Open Nature boneless leg of lamb
    •    4 garlic cloves, cut in half
    •    3 tbsp O Organics extra virgin olive oil
    •    2 tbsp chopped O Organics fresh rosemary
    •    1 tsp kosher salt
    •    3/4 tsp ground pepper

The Glaze:

    •    6 tbsp O Organics blackberry preserves
    •    2 tbsp Worcestershire sauce
    •    2 tbsp apple cider vinegar


  1. Preheat the oven to 425 degrees F.
  2. Cut 8 small slits over the surface of the lamb. Tuck a half garlic clove in each slit.
  3. Using kitchen string, tightly tie the lamb in several places (see photo above).
  4. In a small bowl, stir together the olive oil, rosemary, salt and pepper. Rub the rosemary mixture over the surface of the lamb.
  5. Place the leg of lamb in a roasting pan or on a rimmed baking sheet. Cook at 425 degrees F for 15 minutes.
  6. Decrease the heat to 350 degrees F and roast until a thermometer inserted into the thickest part of the meat reads 130 degrees F, about 1 ¼ hours. In the last 5 minutes of cooking, brush the lamb with 1/3 of the glaze.
  7. Transfer to a cutting board and let rest for about 20 minutes. The temperature will rise about 10 degrees as the lamb rests, bringing it to medium-rare.
  8. Brush the lamb with another 1/3 of the glaze. Slice against the grain. Serve with remaining glaze.
    The glaze: In a small, whisk together the blackberry preserves, Worcestershire sauce and apple cider vinegar.

This great family recipe is thanks to Cookin-Canuck Recipes at


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