Leg Of Lamb With Plum Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (16-ounce) can plums |
2 tablespoons lemon juice |
1 tablespoon soy sauce |
1 teaspoon worcestershire sauce |
1/2 teaspoon basil, crushed |
1/2 clove garlic, minced |
1 (4- to 5-pound) boneless leg of lamb roast |
1/4 teaspoon salt |
1/8 teaspoon pepper |
fresh parsley sprigs (optional) |
Directions:
1. Drain plums, reserving juice; pit and sieve plums. Set plums aside. Combine plum juice with lemon juice, soy sauce, Worcestershire sauce, basil, and garlic. Mix well; set aside.
2. Remove the fell (tissue-like covering) from roast with a sharp knife. Place roast on a rack in a shallow roasting pan; sprinkle surface of roast with salt and pepper. Insert meat thermometer, if desired.
3. Bake, uncovered, at 325° until desired degree of doneness: about 1 1/2 hours or 140° (rare); about 2 hours or 160° (medium); about 2 1/2 hours or 170° (well done). To glaze, baste with plum juice mixture frequently during cooking time. Reserve remaining plum juice mixture.
4. Transfer roast to a warm serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.
5. Combine reserved sieved plums and remaining plum juice mixture in a small saucepan. Simmer 5 minutes, stirring occasionally.
6. Garnish roast with parsley, if desired, and serve with plum sauce.
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