Plum Sauce For Lamb Recipes

ROAST LAMB WITH PLUM SAUCE

Steps:

• Remove thin fat covering from the roast. Make slits in meat; insert a garlic sliver in each. Place on a rack in a large roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Meanwhile, for plum sauce, in a medium saucepan, saute onions in butter until tender. Add the jam, chili sauce, grape juice, lemon juice and allspice; bring to a boil, stirring occasionally. Simmer, uncovered, for 10 minutes. , Baste roast with sauce. Bake 1 hour longer, basting occasionally, or until meat reaches desired doneness (for medium, a thermometer should read 140°; medium-well, 145°), basting occasionally with plum sauce. Bring the remaining sauce to a boil; stir in parsley. Let roast stand for 10-15 minutes before carving. Serve remaining sauce with roast.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
• Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
• In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
• In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

PLUM SAUCE

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

PLUM-GLAZED LAMB

Steps:

• Preheat oven to 325°. Place lamb on a rack in a shallow baking pan, fat side up. Season with salt and pepper. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor, place the plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth; set aside half of the plum sauce., Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce 5 minutes; serve with meat.

ROAST LAMB WITH PLUM SAUCE

Steps:

• Rub leg of lamb with garlic.
• Mix remaining ingredients; rub into lamb.
• Place on rack in shallow roasting pan.
• Roast in 325* oven for about 3 hrs; or until thermometer registers 180*.
• FOR SAUCE: Mix jelly with remaining sauce ingredients in small saucepan.
• Cook over med-hi heat, stirring until thickened and smooth.
• Cook for 1 minute more.
• Serve alongside roast.

PLUM SAUCE FOR LAMB

Steps:

• In a saucepan, combine jelly, mustard, sugar and vinegar and heat until jelly and sugar melt; simmer 5 minutes.
• Remove from heat and stir in the mint.
• Grill lamb and baste with the sauce in the 5-10 minutes of cooking because it will char if you baste too soon.
• Serve the sauce with the lamb.

PLUM SAUCE FOR LAMB

Steps:

• Pit and sieve plums.
• In small sauce pan, combine all ingredients and mix well.
• At this point, sauce may be used to baste a lamb roast, (baste roast 4 times during the last hour of cooking).
• Simmer remaining sauce for 5 minutes, stir occasionally.
• Serve sauce with lamb.