Leg Of Lamb With Plum Sauce

• 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)

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 325u0b0 until desired degree of doneness: about 1 1/2 hours or 140u0b0 (rare); about 2 hours or 160u0b0 (medium); about 2 1/2 hours or 170u0b0 (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.

plums, lemon juice, soy sauce, worcestershire sauce, basil, clove garlic, lamb roast, salt, pepper, parsley sprigs

Taken from www.myrecipes.com/recipe/leg-of-lamb-with-plum-sauce (may not work)