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!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and place a roasting rack in a roasting pan.

Step 2

Pat the leg of lamb dry with paper towels and use a sharp knife to score the fat in a crisscross pattern.

Step 3

Peel and slice the garlic cloves into slivers. Make small incisions all over the lamb and insert garlic slivers into each cut.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the cinnamon stick and use an immersion blender to puree the sauce until smooth (if you prefer a chunky sauce, skip this step).

Step 9

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.

Step 10

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.

Step 11

Slice the lamb and serve with the warm plum sauce drizzled over the top or alongside as a dipping sauce. Enjoy!

Nutrition Facts

Serving size	2629.2 grams (2629.2g)

Amount per serving	% Daily Value*
Calories	6164

Total Fat 468.30g	600%
Saturated Fat 184.40g	922%
Polyunsaturated Fat 4.00g
Cholesterol 1452mg	484%
Sodium 2635mg	115%
Total Carbohydrate 111.40g	41%
Dietary Fiber 8.50g	30%
Total Sugars 90.90g
Protein 379.10g	758%

Vitamin D 0IU	0%
Calcium 307mg	24%
Iron 32mg	176%
Potassium 5725mg	122%

*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.

Source of Calories

Fat: 68.2%

Protein: 24.6%

Carbs: 7.2%