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Plum-Glazed Lamb
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |