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Roast Lamb with Plum Sauce Recipe

"Cloves of garlic inserted into slits cut in the meat are the secret to this recipe's success," writes Dorothy Pritchett of Wills Point, Texas.

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Roast Lamb with Plum Sauce Recipe

Prep: 30 min. Bake: 2-1/2 hours

Yield: 10-12 Servings

30 150 180

Ingredients

1 leg of lamb (5 to 6 pounds)
3 garlic cloves, slivered
1/2 cup thinly sliced green onions
1/4 cup butter
1 jar (12 ounces) plum jam
1/2 cup chili sauce
1/4 cup white grape juice
1 tablespoon lemon juice
1/2 teaspoon ground allspice
1 tablespoon dried parsley flakes

Directions

Remove thin fat covering from the roast. Make slits in meat; insert a garlic sliver in each. Place on a rack in a large roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
Meanwhile, for plum sauce, in a medium saucepan, saute onions in butter until tender. Add the jam, chili sauce, grape juice, lemon juice and allspice; bring to a boil, stirring occasionally. Simmer, uncovered, for 10 minutes.
Baste roast with sauce. Bake 1 hour longer, basting occasionally, or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with plum sauce. Bring the remaining sauce to a boil; stir in parsley. Let roast stand for 10-15 minutes before carving. Serve remaining sauce with roast. Yield: 11 servings.

Nutritional Analysis: 4 ounces cooked lamb with 1 tablespoon sauce equals 300 calories, 11 g fat (5 g saturated fat), 104 mg cholesterol, 253 mg sodium, 25 g carbohydrate, trace fiber, 26 g protein.

Originally published as Roast Lamb with Plum Sauce in Taste of Home April/May 1996, p17