Plum-Glazed Lamb
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
|
PREP |
5 min. |
COOK
|
150 min.
|
TOTAL
|
155 min.
|
INGREDIENTS
- 1 leg of lamb (4 to 5 pounds)
- Salt and pepper to taste
- 2 cans (15 ounces each) plums, pitted
- 2 garlic cloves
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
DIRECTIONS
Place lamb, fat side up, on a rack in a shallow baking pan. Season with salt and pepper. Bake 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, place the plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth; set aside half of plum sauce.
Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce for 5 minutes; serve with meat. Yield: 10-12 servings.