Roast Lamb with Plum Sauce Recipe

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Roast Lamb with Plum Sauce Recipe

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5 2 2
Publisher Photo
"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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/2 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/2 hours

Ingredients

  • 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

Directions

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 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

Nutritional Facts

1 each: 300 calories, 11g fat (5g saturated fat), 104mg cholesterol, 253mg sodium, 25g carbohydrate (22g sugars, 0 fiber), 26g protein.

  • 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
  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 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

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[email protected] User ID: 1378537 277216
Reviewed Nov. 3, 2017

"so good made it twice wouldn't change any thing but double the sause"

MY REVIEW
5173nancy User ID: 6947323 10454
Reviewed Nov. 23, 2013

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

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