ROAST LAMB WITH PLUM SAUCE
"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.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 11 servings.
Number Of Ingredients 10
Steps:
- 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., 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. , Baste roast with sauce. Bake 1 hour longer, basting occasionally, or until meat reaches desired doneness (for medium, a thermometer should read 140°; medium-well, 145°), 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.
Nutrition Facts : Calories 300 calories, Fat 11g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 253mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 26g protein.
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