Plum-Glazed Lamb
Taste of Home
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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
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 5 min. Bake: 2-1/2 hours
Ingredients:
- 1 leg of lamb (4 to 5 pounds)
- Salt and pepper to taste
- 2 cans (16-1/2 ounces each) purple plums, pitted
- 2 garlic cloves
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
Directions:
In a shallow baking pan, place lamb, fat side up, on rack. Season with salt and pepper. Roast at 325° for 2-1/2 to 3 hours or until meat thermometer reads 160° (medium) or meat reaches desired doneness. Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor or blender, place plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth. Using half of the plum sauce, baste lamb every 15 minutes during the last hour of roasting. Simmer remaining sauce for 5 minutes and serve with meat. Yield: 10-12 servings.