Roast Lamb With Plum Sauce Recipes

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.

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.

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.

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.