PLUM-GLAZED LAMB RECIPE
Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving. -Ann Eastman Greenville, California
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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 145°; medium, 160°; well-done, 170°).
- 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.
- Yield: 6 servings.
- Nutritional Facts
- Five ounces cooked lamb equals 338 calories, 10 g fat (4 g saturated fat), 137 mg cholesterol, 283 mg sodium, 23 g carbohydrate, 2 g fiber, 39 g protein.
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