Best 2 Roast Lamb With Plum Sauce Recipes

**Unforgettable Roast Lamb with Perfectly Balanced Plum Sauce: A Culinary Symphony of Flavors**

Prepare to embark on a tantalizing culinary journey with our exquisite Roast Lamb with Plum Sauce, a dish that elevates the art of roasting to new heights. This symphony of flavors features succulent lamb, meticulously roasted to perfection, accompanied by a luscious plum sauce that strikes a harmonious balance between sweet and tangy notes. Each bite promises a delightful dance of flavors, leaving your taste buds in a state of pure bliss. Our collection of recipes caters to a range of preferences, from the traditional classic to innovative variations that incorporate exciting ingredients and cooking techniques. Whether you're a seasoned chef or a home cook seeking a culinary adventure, these recipes will guide you towards creating a truly unforgettable dining experience.

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

Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg image

Provided by Robin Miller : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Cooking spray
1 bunch asparagus
4 small red potatoes, quartered
Salt and ground black pepper
4 (4-ounce) boneless lamb loin chops, trimmed of fat
1 tablespoon olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 tablespoons prepared plum preserves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 hard-boiled egg, shelled and diced

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.

ROAST LAMB WITH PLUM SAUCE

Roast Lamb With Plum Sauce image

Lamb and this sauce go together great. Make this one for your next dinner party. It's very easy, just let it cook while you do other preparations for the party. Then just before serving, the sauce can be made in 5 minutes.

Provided by MizzNezz

Categories Sauces

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 -5 lbs leg of lamb
1 clove garlic, halved
1 tablespoon snipped fresh parsley
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3/4 cup plum jelly
1/4 cup pineapple juice, unsweetened
1 tablespoon cornstarch
1 tablespoon orange juice
1/4 teaspoon dry mustard
1 dash ground mace

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.

Tips:

To ensure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be 135 degrees Fahrenheit (57 degrees Celsius), and for medium, it should be 145 degrees Fahrenheit (63 degrees Celsius).
If you don't have a meat thermometer, you can also check the lamb for doneness by cutting into it. The meat should be pink in the center for medium-rare and slightly more brown for medium.
For the best flavor, use fresh, ripe plums for the sauce. If you can't find fresh plums, you can use frozen or canned plums, but the sauce may not be as flavorful.
To make the sauce, you can either use a food processor or a blender. If you use a food processor, be sure to pulse the plums until they are finely chopped, but not pureed.
If you don't have a food processor or blender, you can also make the sauce by hand. Simply chop the plums into small pieces and then simmer them in a saucepan with the other ingredients.
Serve the roast lamb with the plum sauce, mashed potatoes, and roasted vegetables.

Conclusion:

Roast lamb with plum sauce is a delicious and elegant dish that is perfect for a special occasion. The lamb is tender and flavorful, and the plum sauce is sweet and tangy. This dish is sure to impress your guests. So next time you're looking for a special main course, give roast lamb with plum sauce a try.

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