Plum-Glazed Lamb

• 1 bone-in leg of lamb (4 to 5 pounds)
• Salt and pepper to taste
• 2 cans (15 ounces each) plums, pitted
• 2 garlic cloves
• 1/4 cup lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried basil

1. Preheat oven to 325u0b0. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. 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.
3. Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce 5 minutes; serve with meat.

lamb, salt, garlic, lemon juice, soy sauce, worcestershire sauce, basil

Taken from www.tasteofhome.com/recipes/plum-glazed-lamb/ (may not work)