Leg Of Lamb With Plum Sauce

1. 1

   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.

2. 2

   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.

3. 3

   Bake, uncovered, at 325u00b0 until desired degree of doneness: about 1 1/2 hours or 140u00b0 (rare); about 2 hours or 160u00b0 (medium); about 2 1/2 hours or 170u00b0 (well done). To glaze, baste with plum juice mixture frequently during cooking time. Reserve remaining plum juice mixture.

4. 4

   Transfer roast to a warm serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.

5. 5

   Combine reserved sieved plums and remaining plum juice mixture in a small saucepan. Simmer 5 minutes, stirring occasionally.

6. 6

   Garnish roast with parsley, if desired, and serve with plum sauce.

* Per serving · 4 servings · Values may vary.