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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
6 ServingsPrep: 5 min. Bake: 1-3/4 hours


  • 1 bone-in 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


  • Preheat oven to 325°. Place lamb on a rack in a shallow baking
  • pan, fat side up. Season with salt and pepper. Bake, uncovered,
  • 1-3/4 to 2-1/4 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 the 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: 6 servings.
Nutritional Facts: 5 ounces cooked lamb equals 338 calories,

2 of 2

Plum-Glazed Lamb (continued)

Nutritional Facts: 10 g fat (4 g saturated fat), 137 mg cholesterol, 283 mg sodium, 23 g carbohydrate, 2 g fiber, 39 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.