
Ingredients
Lamb
- 2-1/2 lb Boneless Leg of Lamb
- 8 cloves Garlic, minced
- 2 Tablespoons Olive Oil
- 1 Tablespoon Rosemary, minced
- 3 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Mint, minced
- 1/2 teaspoon Red Pepper Flakes
Blackberry Sauce
- 10 oz Blackberries, smashed
- 1/2 cup Balsamic Vinegar
- 1/2 Tablespoon Butter
- 2 teaspoon Sugar
- 1 teaspoon Mint, minced
- 2.5 oz Feta, crumbled
Wild Rice
- 2 cup Wild Rice Mix (I use Rice-select Royal Blend)
- 4 cup Water
- 1 Tablespoon Butter
- 2 cloves Garlic, minced
- 1 teaspoon Salt
Peas
- 3-1/2 cup Frozen Peas
- 1/2 Tablespoon Butter
- 1/2 Onion, minced
- 2 cloves Garlic, minced
- 1/2 teaspoon Salt
- 1/2 teaspoon Mint, minced
Directions
Lamb
- Preheat oven to 350*F.
- Using either a mortar and pestle or a food processor: combine the garlic, olive oil, rosemary, salt, pepper, mint, and red pepper flakes into a paste. Cover the lamb with the garlic and herb paste.
- Heat a large pan over medium-high heat. Brown the lamb on all sides. About 3 minutes per side. Transfer lamb to oven proof baking dish.
- Bake 20 minutes at 350*F. After 20 minutes, raise the heat to 400*F and bake another 15 minutes. Remove from oven and rest 10 minutes before slicing.
Blackberry Sauce
- Puree blackberries in a food processor until smooth or smash well with a fork.
- In a small saucepan add the blackberries, balsamic vinegar, butter, sugar, and mint. Simmer together 15 minutes until everything starts to thicken slightly.
- Serve over the lamb slices. Top with crumbled feta.
Wild Rice
- In a medium saucepan add water, butter, garlic, and salt. Bring to a boil.
- Add rice to pan. Place lid on pan and simmer 25 minutes.
- Fluff with a fork and serve.
Peas
- In a medium skillet, heat butter over medium heat. Add onion, garlic, and mint, saute until tender, about 3 minutes.
- Add peas and salt. Saute on medium-low for 10 minutes. Stirring occasionally.
- Serve with lamb and rice and enjoy!
Nutrition
Servings: 6
Calories: 575
Fat: 25.5
Carbs: 23.4
Fiber: 8.4
Protein: 60.9
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