Roast Lamb with Plum Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. 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:
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 meat 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.
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