Leg Of Lamb With Plum Sauce

Oxmoor House
6 to 8 servings


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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)


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.

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.

Bake, uncovered, at 325° until desired degree of doneness: about 1 1/2 hours or 140° (rare); about 2 hours or 160° (medium); about 2 1/2 hours or 170° (well done). To glaze, baste with plum juice mixture frequently during cooking time. Reserve remaining plum juice mixture.

Transfer roast to a warm serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.

Combine reserved sieved plums and remaining plum juice mixture in a small saucepan. Simmer 5 minutes, stirring occasionally.

Garnish roast with parsley, if desired, and serve with plum sauce.

Created date

February 2010