Roast Lamb With Plum Sauce

• 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

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 325u0b0 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 thermometer should read 140u0b0; medium-well, 145u0b0), 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.

lamb, garlic, green onions, butter, plum, chili sauce, white grape juice, lemon juice, ground allspice, parsley flakes

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