Ingredients for Roast Lamb With Plum Sauce
- 3-4 lb bone-in leg of lamb
- 4 cloves garlic, minced
- Fresh Parsley
- Salt
- Garlic Powder
- Celery Salt
- Pepper
- Paprika
- 1 cup plum jelly
- Pineapple Juice
- Cornstarch
- Orange Juice
- Dry Mustard
- Ground Mace
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How to Make Roast Lamb With Plum Sauce
- Preheat oven to 325°F (160°C).
- Pat a 3-4 lb bone-in leg of lamb dry with paper towels. Rub the lamb generously with 4 cloves of minced garlic.
- In a small bowl, whisk together the plum sauce ingredients: 1 cup plum jelly, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon brown sugar, and 1 teaspoon ground thyme.
- Rub the plum sauce mixture evenly over the lamb.
- Place the lamb on a rack in a shallow roasting pan.
- Roast for approximately 3 hours, or until a meat thermometer inserted into the thickest part registers 180°F (82°C) for medium-rare. Adjust cooking time based on the size of your lamb.
- While the lamb rests for 10 minutes before carving, prepare the sauce:
- In a small saucepan, combine the remaining plum jelly, red wine vinegar, Dijon mustard, brown sugar, and thyme. (If needed, adjust the quantities to match the amount left from step 3.)
- Cook over medium-high heat, stirring frequently, until the sauce thickens and becomes smooth (about 3-5 minutes).
- Serve the succulent roast lamb alongside the luscious plum sauce. Garnish with fresh thyme sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
68g
Fat
65g
Carbs
8g
