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Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving. —Ann Eastman Greenville, California
Nutritional Facts 1 serving (6 ounces) equals 151 calories, 5 g fat (2 g saturated fat), 68 mg cholesterol, 194 mg sodium, 7 g carbohydrate, trace fiber, 19 g protein.
Originally published as Plum-Glazed Lamb in Taste of Home April/May 1993, p35
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Oct. 10, 2009 by cwbuff
This was very good! Lamb is one of my favorite meats and this was easy and tasty. I used plum jam without the skin and mixed the glazed ingredients in a bowl rather than using whole plums and a blender.
Reviewed on Apr. 28, 2009 by deesdiner
My mom is the one who submitted this recipe!This was always my birthday dinner when I was growing up and now I make it every year for my son's birthday, who is now in his 20's.The sauce is also great with other meat as well.Enjoy!
My mom is the one who submitted this recipe!
This was always my birthday dinner when I was growing up and now I make it every year for my son's birthday, who is now in his 20's.
The sauce is also great with other meat as well.
Enjoy!
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