Plum-Glazed Lamb

Name: Plum-Glazed Lamb
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

8 ingredients

3 steps

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.