Roast Lamb With Plum Sauce

  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)

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