Roast Lamb with Plum Sauce Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 2-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 2-1/2 hours
MAKES: 10-12 servings


  • 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

Nutritional Facts

1 each: 300 calories, 11g fat (5g saturated fat), 104mg cholesterol, 253mg sodium, 25g carbohydrate (22g sugars, trace fiber), 26g protein


  1. 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.
  2. 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.
  3. 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.
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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Reviewed Nov. 23, 2013

"Suburb! The plum sauce was outstanding . Would use the sauce on lamb chops too!"

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