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Roasted Leg of Lamb with Vegetables and Plums

Here's how you make Roasted Leg of Lamb with Vegetables and Plums
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  • Servings: 8
  • Prep: 20m
  • Cook: 4h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 (2 to 2.5 kg) bone-in leg of lamb
  • Salt and fresh ground black pepper
  • Olive oil, as needed
  • 4 medium red onions, cut into wedges
  • 6 to 8 large garlic cloves, minced
  • 4 carrots, peeled and sliced into chunks
  • 2 large bay leaves (or 3 medium)
  • 3 sprigs rosemary
  • 3 1/2 cups dry red wine (or a 750 ml bottle)
  • 2 cups beef broth
  • 8 plums, cut in half, stone removed
  • 2 tablespoon butter
  • 2 tablespoons all-purposed flour
  • 2 tablespoons red current jelly
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 325 desgrees F. Grease a very large roasting pan.

  • Step 2: Season lamb generously with salt and pepper. Place into the roasting pan along with carrot chunks.

  • Step 3: Heat oil in a large skillet (use as much oil as needed). Add in onions; saute until softened. Add garlic; saute 2 minutes. Add to the roasting pan along with bay leaves and rosemary. Pour in the red wine and broth. Cover tightly with heavy-duty foil and cook 3 hours, basting occasionally with the pan juices (a turkey baster works well for this).

  • Step 4: After 3 hours of cooking, remove foil and roast 30 minutes. After 30 minutes add in the plum halves and cook 20-25 minutes, until the lamb is fall-off-the-bone tender and the liquid has slightly reduced.

  • Step 5: Remove the lamb roast, vegetables and plums from the roasting pan; set aside to keep warm. Remove all bay leaves and discard.

  • Step 6: Place the roasting pan on top of the stove over medium-high heat. In a small bowl combine the soft butter and flour until it forms a smooth thick paste, then whick into the sauce. Simmer 8-10 minutes whisking frequently. Stir in red currant jelly, then season with salt and pepper to taste.

  • Step 7: Return the lamb, vegetables and plums to the pan. Serve warm.

We hope you enjoy this recipe!

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