Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
22 Mins
Total Time
52 Mins
Serves 8 (serving size: 2 chops and 1/4 cup sauce)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.

Step 3

Arrange onion in a roasting pan coated with cooking spray; top with lamb. Bake at 375° for 30 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut lamb into chops. Discard onions.

Step 4

To prepare sauce, combine 1 3/4 cups water and next 7 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 20 minutes or until sauce measures 2 cups. Stir in juice. Serve sauce with lamb. Sprinkle lamb with cilantro.

Step 5

Wine Match: A big red has enough body to stand up to the meaty lamb, and its fruit marries well with the plum. Sonoma's Dry Creek Vineyard's Heritage Zinfandel 2009 ($19) is juicy with undertones of clove and pepper that draw out the aromatics. --Gretchen Roberts

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Ratings & Reviews

AltheaVet's Review

April 09, 2013
I found the sauce way too sweet.

Iinlisa's Review

January 27, 2013
Amazing. The lamb came out very tasty and tender. Great sauce too. We loved it.

mijenn2's Review

December 21, 2011
Lamb was lovely on its own, since it shared many of the same spices as the plum sauce. However, I am so glad I tasted the sauce before adding it to the lamb, since both my husband and I found the sauce medicinal and inedible. Followed the recipe precisely, so unless the spices have gone south in my cupboard, even after a recent refresh, I don't know what went wrong. With expensive meat like lamb, I was glad it could be "saved" by omitting the sauce. Next time, I might try a blackberry sauce instead.

KatieRoy's Review

December 03, 2011
Plum sauce is very tasty, although when shopping from dried plums, remember that they will be labeled as prunes.