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Roast Lamb with Plum Sauce

 Roast Lamb with Plum Sauce
"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.
10-12 ServingsPrep: 30 min. Bake: 2-1/2 hours


  • 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


  • 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

2 of 2

Roast Lamb with Plum Sauce (continued)

Directions (continued)

  • remaining sauce with roast. Yield: 11 servings.
Nutritional Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.