Leg of Lamb with Raspberry Mint Chutney — Robert St. John

Ingredients

• 1 Leg of Lamb, bone in, about 6-7 pounds
• 12 Cloves of fresh garlic
• ¼ cup Olive oil
• 1 Tbsp Fresh chopped rosemary
• 1 Tbsp Fresh chopped thyme
• 3 Tbsp Kosher salt
• 1 Tbsp Freshly ground black pepper
• 1 Tbsp olive oil
• ½ cup shallots, minced
• 1 Tbsp garlic, minced
• 1 Tbsp fresh ginger, minced fine
• 2 tsp curry powder
• ¼ tsp black pepper, freshly ground
• ½ cup sherry
• 3 cups raspberries, fresh or frozen
• 1 cinnamon stick
• 2 cups chicken broth
• 1 bay leaf
• 1 cup mint jelly
• 1 tsp cornstarch
• 2 tsp water
• ½ tsp balsamic vinegar
• 1 Tbsp fresh mint, chopped