Roast Lamb with Plum Sauce
Elevate your next dinner party with this impressive Roast Lamb with Plum Sauce, a delectable blend of savory and sweet flavors that’s guaranteed to wow your guests. The recipe begins by roasting a bone-in leg of lamb, infused with the aromatic richness of fresh rosemary, thyme, and garlic, while a golden olive oil rub ensures a beautifully crisp exterior. The dish is crowned with a homemade plum sauce, simmered to perfection with ripe plums, honey, red wine vinegar, and a touch of warming cinnamon. This luscious sauce strikes the perfect balance between tangy and sweet, adding an exquisite flair to tender, juicy slices of lamb. Easy to prepare yet sophisticated in presentation, this roast is ideal for special occasions or holiday gatherings. With just 20 minutes of prep time and bold, comforting flavors, this recipe is a surefire centerpiece for your table. Serve the lamb drizzled with the plum sauce or present it on the side as an optional dip for versatility. Perfect for anyone looking to master the art of succulent roasts!
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 4 pieces garlic cloves
- 2 pieces fresh rosemary sprigs
- 2 pieces fresh thyme sprigs
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 6 pieces plums, pitted and quartered
- 3 tablespoons honey
- 2 tablespoons red wine vinegar
- 1 cup low-sodium chicken stock
- 1 piece cinnamon stick
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C) and place a roasting rack in a roasting pan.
Pat the leg of lamb dry with paper towels and use a sharp knife to score the fat in a crisscross pattern.
Peel and slice the garlic cloves into slivers. Make small incisions all over the lamb and insert garlic slivers into each cut.
Rub the lamb with olive oil, kosher salt, and black pepper, ensuring it’s evenly coated. Tuck the rosemary and thyme sprigs under the lamb on the roasting rack.
Place the lamb in the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust time as necessary based on your desired doneness.
While the lamb is roasting, prepare the plum sauce. In a medium saucepan over medium heat, combine the plums, honey, red wine vinegar, chicken stock, and the cinnamon stick.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, stirring occasionally, until the plums break down and the sauce thickens slightly.
Remove the cinnamon stick and use an immersion blender to puree the sauce until smooth (if you prefer a chunky sauce, skip this step).
In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the plum sauce. Simmer for an additional 2–3 minutes until the sauce thickens to your liking.
Once the lamb is done roasting, remove it from the oven, tent it with aluminum foil, and let it rest for 15 minutes before carving.
Slice the lamb and serve with the warm plum sauce drizzled over the top or alongside as a dipping sauce. Enjoy!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 12.7 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
