This plum-glazed lamb is a tasty twist on a classic dish. The sweet plum sauce adds a rich flavor that pairs perfectly with tender lamb, making it a hit for any dinner.
I love to serve this dish with mashed potatoes or salad. It’s fancy enough for guests but simple enough for a cozy night in. You’ll impress everyone with this one!
Key Ingredients & Substitutions
Leg of Lamb: This is the star of the dish! If you can’t find a leg of lamb, lamb shanks or shoulder work well too. Just remember, cooking times may change based on the cut you choose.
Olive Oil: Extra virgin olive oil gives a nice flavor, but you can use vegetable oil if that’s what you have. I’ve even used avocado oil in the past, and it worked great!
Plum Preserves: If you can’t find plum preserves, you can substitute with other fruit preserves like apricot or cherry. They bring a similar sweetness and will add a unique twist to your dish.
Fresh Herbs: Rosemary and thyme are essential for flavor. If you don’t have fresh ones, dried herbs can work too. Use about a third of the amount—around 1 teaspoon each. I personally love using fresh when possible for a vibrant taste!
Balsamic Vinegar: This vinegar adds tanginess to the glaze. If you’re out, red wine vinegar or apple cider vinegar can be good alternatives, though the flavor will be slightly different. I always have balsamic on hand for its rich flavor!
How Do I Make Sure My Lamb is Juicy and Tender?
To achieve juicy and tender lamb, proper seasoning and resting are key. Here’s how to ensure your roast is succulent:
- Rub the lamb generously with olive oil and seasonings. Don’t be shy here; it enhances flavor immensely!
- Roast at 350°F. Slow and steady is the way to go! This temperature allows the meat to cook evenly.
- Use a meat thermometer! Aim for 145°F for medium-rare, and pull it out just before it hits that temperature since it will continue to cook during resting.
- Let the lamb rest for 15 minutes after roasting. This helps redistribute the juices within the meat, keeping it moist.
How to Make Plum-Glazed Lamb
Ingredients You’ll Need:
For the Lamb:
- 1 (5-6 lbs) leg of lamb
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
For the Plum Glaze:
- 1 cup plum preserves
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 lemon, sliced
- Fresh rosemary and lemon slices for garnish (optional)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prep and 1.5 to 2 hours to cook, plus 15 minutes for resting. Overall, you’re looking at around 2 hours and 30 minutes for a delicious, tender lamb dish that will impress your guests!
Step-by-Step Instructions:
1. Preheat and Prepare the Lamb:
Start by preheating your oven to 350°F (175°C). While the oven is heating, take the leg of lamb and rub it all over with olive oil. Sprinkle salt and pepper on it as you go. Next, sprinkle the chopped rosemary and thyme, making sure the lamb is nicely coated with all these flavorful herbs.
2. Roast the Lamb:
Place the seasoned leg of lamb into a roasting pan. Now, it’s time for the lamb to roast in the preheated oven. Let it roast for about 1.5 to 2 hours. For a medium-rare finish, aim for a temperature of 145°F; if you have a meat thermometer, it’s a handy tool for this step!
3. Make the Plum Glaze:
While the lamb is happily roasting, grab a small saucepan. In it, combine the plum preserves, balsamic vinegar, and minced garlic. Heat everything over medium-low heat, stirring occasionally, until the mixture is warm and well blended. This will be your tasty glaze!
4. Glazing and Adding Flavor:
As the lamb cooks, pay attention to the last 30 minutes. Brush your prepared plum glaze over the lamb every 15 minutes. This will give it a beautiful, shiny finish! Don’t forget to add the lemon slices to the roasting pan at this point; they’ll caramelize and add a wonderful taste.
5. Rest and Serve:
Once the lamb is cooked to your liking, pull it out of the oven and let it rest for about 15 minutes. This is important because it helps keep the meat juicy! When you’re ready to serve, carve the lamb into slices and arrange them on a platter. Garnish with fresh rosemary and the roasted lemon slices. Drizzle any remaining plum glaze on top for extra flavor. Enjoy your delicious feast!
Can I Use a Different Type of Meat for This Recipe?
Absolutely! While lamb is the star of this dish, you can substitute with pork loin or chicken thighs. Just be aware that cooking times may vary, so ensure to check the internal temperature for doneness (145°F for pork, 165°F for chicken).
What If I Don’t Have Plum Preserves?
No problem! You can substitute plum preserves with apricot or peach preserves for a different flavor profile. If you want a homemade version, combine equal parts sugar and fresh or frozen plums in a saucepan, cook until thickened, and use in place of the preserves.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, slice the lamb and warm it gently in the oven or microwave, drizzling a bit of broth or water to keep it from drying out.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the lamb up to the roasting stage and store it in the refrigerator overnight. When you’re ready to cook, let it come to room temperature for about 30 minutes before roasting. Be sure to brush on the glaze during the last 30 minutes of cooking as usual!
