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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
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 135°; medium, 140°; medium-well, 145°).
- 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.
Nutrition Facts
5 ounces cooked lamb: 338 calories, 10g fat (4g saturated fat), 137mg cholesterol, 283mg sodium, 23g carbohydrate (18g sugars, 2g fiber), 39g protein.
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