Plum-Glazed Lamb
Bursting with fruity flavor, this delightful glaze is both easy to make and enhanced by a subtle hint of garlic that pairs beautifully with lamb. The recipe yields enough glaze to baste the lamb while roasting, with extra to serve on the side. —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
Instructions
- 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
Calories: 338kcalCarbohydrates: 23gProtein: 39gFat: 10gSaturated Fat: 4gCholesterol: 137mgSodium: 283mgFiber: 2gSugar: 18g
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