~Note: Be sure to only baste the roast during the last hour of baking to avoid burning!~ 5-6 pound leg of lamb, bone-in is what you want for this recipe

Ingredients

5	pound leg of lamb, bone-in
3	garlic cloves, slivered
1/2	cup green onions, thinly sliced
1/4	cup butter
12	ounces plum jam
1/2	cup chili sauce
1/4	cup white grape juice
1	tablespoon lemon juice
1/2	teaspoon ground allspice
1	tablespoon dried parsley flakes

Directions

1. Remove thin fat covering the roast. Make slits in the meat; insert a garlic sliver in each slit. Place the roast on a rack inside a large roasting pan. Bake, uncovered at 325 degrees F for 1-1/2 hours.
   
   
2. Meanwhile, for plum sauce, in a medium saucepan saute the 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.
   
   
3. Baste roast with sauce. Bake 1 hour longer, basting occasionally, or until meat reaches desired doneness. (medium=160, well done=170. I do mine medium) basting occasionally with plum sauce.
   
   
4. Bring the remaining sauce to a boil; stir in parsley and set aside. Let roast stand for 10-15 minutes before carving. Serve remaining sauce with roast.
   
   
5. ~Note: Be sure to only baste the roast during the last hour of baking to avoid burning!~
   
   

Categories

Main Dish, FrenchGerman, Christmas, Roast, Saute, Simmer

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in niacin High in phosphorus Very high in selenium Very high in vitamin B12 High in zinc

Bad points High in cholesterol