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Plum-Glazed Lamb

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

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

Printed from tasteofhome.com Nov 19, 2008

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Plum-Glazed Lamb cont.

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.