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Plum-Glazed Lamb

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
10-12 ServingsPrep: 5 min. Bake: 2-1/2 hours

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 reduced-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried basil

Directions

  • Preheat oven to 325°. Place lamb, fat side up, on a rack in a
  • shallow baking pan. Season with salt and pepper. Bake 2-1/2 to 3
  • hours or until meat reaches desired doneness (for medium-rare, a
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°).
  • 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 5 minutes; serve with meat.
  • Yield: 10-12 servings.
Nutrition Facts: 1 serving (6 ounces) equals 151 calories,
© Taste of Home 2013

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Plum-Glazed Lamb (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 68 mg cholesterol, 194 mg sodium, 7 g carbohydrate, trace fiber, 19 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013