Post by MarieAlice on May 7, 2003 9:28:00 GMT -6
Plum Glazed Lamb
1 leg of lamb ( 4 to 5 pounds)
salt and pepper to taste
2 cans (16 1/2 oz each) purple plums, pitted
2 garlic clvoes
1/4 cup lemon juice
2 TBS soy sauce
2 tsp worchestershire sauce
1 tsp basil
In a shallow baking pan, place lamb, fat side up, on rack. Season with salt and pepper. Roast at 325*F for 2 1'2 to 3 hours or until meat thermomemter reads 160*F (medium) or meat reaches desired doneness. Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor or blender, place plums, reserved syrup, garlic, lemon juice, soy sauce, worcestershire sauce and basil. Cover and process until smooth. using half of the plum sauce, baste the lamb every 15 minutes during the last hour of roasting. Simmer remaining sauce for 5 minutes and serve with meat. Seres 10 to 12.
1 leg of lamb ( 4 to 5 pounds)
salt and pepper to taste
2 cans (16 1/2 oz each) purple plums, pitted
2 garlic clvoes
1/4 cup lemon juice
2 TBS soy sauce
2 tsp worchestershire sauce
1 tsp basil
In a shallow baking pan, place lamb, fat side up, on rack. Season with salt and pepper. Roast at 325*F for 2 1'2 to 3 hours or until meat thermomemter reads 160*F (medium) or meat reaches desired doneness. Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor or blender, place plums, reserved syrup, garlic, lemon juice, soy sauce, worcestershire sauce and basil. Cover and process until smooth. using half of the plum sauce, baste the lamb every 15 minutes during the last hour of roasting. Simmer remaining sauce for 5 minutes and serve with meat. Seres 10 to 12.