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"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.
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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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