Recipe by Oxmoor House January 1984


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6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.


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