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Roast Leg of Lamb with Plum Coulis
Prep time: 15-20 minutes Approx. cook time: 2 1/2 hours Serves: 8-10
Ingredients
- Lamb ---------------------------------
- 4 Tbsp. Weis Quality Sugar
- 3/4 cup semi-sweet white wine
- 4 lb. Chilean plums, pitted and cubed
- Plum Coulis ----------------------------------
- salt and freshly ground pepper to taste
- 2 tsp. McCormick Rosemary Leaves
- 2 Tbsp. Weis Quality Brown Sugar
- 2 Tbsp. Weis Quality Balsamic Vinegar
- 2 Tbsp. Weis Quality Pure Olive Oil
- 1 6lb. semi-boneless Australian leg of lamb
- 1 Tbsp. McCormick Rosemary Leaves
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Place lamb in a heavy roasting pan.
- Combine oil, vinegar, rosemary, brown sugar, salt, and pepper and brush lightly over the lamb.
- Cover with foil and roast for 2 1/2 hours; periodically basting with pan juices.
- Uncover lamb in last 20 minutes of roasting.
- Meanwhile, puree cubed plums in a blender or food processor until smooth.
- Press mixture through a fine mesh strainer to remove skins.
- Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened
- Stir in rosemary and cool.
- Remove roast from oven when meat thermometer reads 150 degrees fahrenheit at the thickest part.
- Allow to rest for at least 20 minutes before carving.
- Garnish with plum coulis just before serving.
