Blackberry Leg of Lamb


  • 1 leg of New Zealand lamb
  • 2 tbs. vegetable oil
  • 2 tbs. olive oil
  • 1 cup chopped onions
  • 1 cup blackberries
  • ½ cup roughly chopped dried rosemary
  • 2 cups chopped tomatoes
  • ½ cup tomato sauce
  • 1 cup vincotto or pomegranate syrup
  • ½ cup tamari
  • 10 cloves garlic
  • 3 stems fresh rosemary
  • 3 tbs. Cajun spice
  • 2 tbs. Kozlik's Balsamic Figs and Dates
  • salt and pepper to taste

Cut 2 garlic cloves in thirds lengthwise. Cut the 3 stems of fresh rosemary into 6 pieces. Using a sharp, thin knife, jab into the leg of lamb and insert the garlic and rosemary stems. Place on a rack in a low roasting pan and set aside and let it get to room temperature.

Saute the onions in the vegetable oil until translucent, and reduce heat to medium. Add the blackberries and 4 garlic cloves, crushed. Stir for a minute or two, and add the ½ cup roughly chopped dried rosemary (stems included). Add the tomato sauce and 1 cup of the chopped tomatoes. Bring to the boil and add the vincotto and tamari. Cook on medium-low heat for about 20 minutes until the blackberries are falling apart. Allow to cool. Once cooled, add the balance of the chopped tomatoes and the remaining 4 cloves of garlic, crushed.

Combine the olive oil, 4 tbs. of the cooled mix and the Cajun spice and use it to coat the leg of lamb, then allow to sit for 1 hour. Pre-heat the oven to grill broil. Add about 2/3 cup of water to the roaster and brown the leg of lamb in the oven. Reduce the heat to 350 degrees, and pour the balance of the mix over the leg. Roast for 1½ to 2 hours, basting every 20 minutes. Remove from the oven and allow to rest for 15 minutes. Carve and serve.