Roast Lamb With Plum Sauce Recipe
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Ingredients
1 leg of lamb
3 garlic cloves, peeled
1/2 cup thinly sliced green onions
1/4 cup butter or margarine
1 jar (12 ounces) plum jam
1/2 cup chili sauce
1/4 cup white grape juice
1 tablespoon lemon juice
1/2 teaspoon ground allspice
1 tablespoon dried parsley flakes
Directions
Remove the thin fat covering from the roast.
Make three deep cuts in meat; insert a garlic clove in each.
Place roast on a rack in a large roasting pan.
Bake, uncovered, at 325° for 1-1/2 hours.
Mean while, make the plum sauce.
In a medium saucepan, saute onions in butter until tender but not brown.
Add jam, chili sauce, grape juice, lemon juice and allspice; bring to a boil, stirring occasionally.
Simmer, uncovered, for 10 minutes.
Baste roast with sauce.
Roast 1 hour longer, basting occasionally, or until a meat thermometer reads 1 60°.
Bring the remaining sauce to a boil; stir in parsley.
Make three deep cuts in meat; insert a garlic clove in each.
Place roast on a rack in a large roasting pan.
Bake, uncovered, at 325° for 1-1/2 hours.
Mean while, make the plum sauce.
In a medium saucepan, saute onions in butter until tender but not brown.
Add jam, chili sauce, grape juice, lemon juice and allspice; bring to a boil, stirring occasionally.
Simmer, uncovered, for 10 minutes.
Baste roast with sauce.
Roast 1 hour longer, basting occasionally, or until a meat thermometer reads 1 60°.
Bring the remaining sauce to a boil; stir in parsley.
