Lamb with blackberry sauce

Lamb with blackberry sauce

  • 1 package (4½ ounces/125 g) Driscoll's blackberries
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of balsamic vinegar
  • 1 tablespoon of olive oil
  • 20 cloves of garlic, peeled and halved
  • 1 tablespoon of fresh rosemary
  • 2 teaspoons fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 leg of lamb
  • 150 ml blackberry purée
  • 250 ml chicken stock
  • 2 tablespoons of corn flour

100 min | 8 servings | holiday and events | other courses | difficult

Leg of lamb with blackberry sauce



  • Preheat the oven to 210°C.
  • Purée the blackberries in a kitchen machine until smooth.
  • Push the blackberry purée through a sieve to remove the pips.
  • Mix 2½ ounces of the blackberry purée with mustard, vinegar, 6 cloves of garlic, rosemary, thyme, pepper and salt in a medium bowl.
  • Keep the rest of the blackberry purée to the side.
  • Stab the meat all over with a large fork and rub the leg of lamb with the blackberry and spice mixture.
  • Scatter the remaining garlic cloves in the roasting tin.
  • Place the leg of lamb in the roasting tin and leave to marinade for 20 minutes.
  • Put the lamb in the oven for 30 minutes.
  • Reduce the temperature to 150°C and leave to roast for 1 hour.
  • Take the leg of lamb from the tin, wrap in aluminium foil and leave to rest for 10 minutes before carving.
  • Pour the juices from the tin but leave 1 tablespoon.
  • Add 100 ml chicken stock and stir with a wooden spoon to dissolve the brown burnt bits.
  • Blend the garlic and chicken stock until smooth.
  • Mix with the remaining chicken stock, blackberry purée and corn flour in a small pan.
  • Bring to a boil on a medium heat while stirring continuously and add the rest of the blackberries.

Serve immediately

Leafs Blackberry

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