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Plum-Glazed Lamb Recipe

Plum-Glazed Lamb Recipe

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
TOTAL TIME: Prep: 5 min. Bake: 1-3/4 hours YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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°).
  • 2. 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.
  • 3. 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: 338 calories, 10g fat (4g saturated fat), 137mg cholesterol, 283mg sodium, 23g carbohydrate (18g sugars, 2g fiber), 39g protein .

Reviews for Plum-Glazed Lamb

Sort By :
MY REVIEW
Smon
Reviewed Dec. 10, 2012

"Really easy to make, fantastic tasting glaze. I had a small lamb roast, so I had twice as much glaze as needed, but cooked it a bit & will throw in the freezer for next time. The key with lamb is not overlooking & the times for this were pretty accurate. Great, simple recipe!"

MY REVIEW
cwbuff
Reviewed Oct. 10, 2009

"This was very good! Lamb is one of my favorite meats and this was easy and tasty. I used plum jam without the skin and mixed the glazed ingredients in a bowl rather than using whole plums and a blender."

MY REVIEW
deesdiner
Reviewed Apr. 28, 2009

"My mom is the one who submitted this recipe!

This was always my birthday dinner when I was growing up and now I make it every year for my son's birthday, who is now in his 20's.
The sauce is also great with other meat as well.
Enjoy!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.