Total TimePrep: 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 135°; medium, 140°; medium-well, 145°).
- 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.
Nutrition Facts5 ounces cooked lamb: 338 calories, 10g fat (4g saturated fat), 137mg cholesterol, 283mg sodium, 23g carbohydrate (18g sugars, 2g fiber), 39g protein.
Feb 10, 2019
Sorry I didn't really understand the instructions it doesn't say this but does it mean baste the lamb with the sauce I have come across too many recipes online in the past that didn't really explain well.
Dec 26, 2017
This was so easy to put together. I used a jar of plum jam. It was tender and just the right amount of flavor to accent the lamb.
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!
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.
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!