My lamb roast has a secret ingredient – and none of you have it, and you can’t get it either. A few years ago my sister in law made some plum wine, but it didn’t come out great. It was too thick and very sweet and not very drinkable, but it was also very plummy. I tried it out on my lamb one year, and it turned out wonderful. I tried it again the next year and the next year. I ran out and bought some japanese plum wine one Easter when we ran out, however although it was very sweet it also very light unlike Pam’s wine. This year I managed to grab another bottle of Plum wine. Pam & Jim won’t be here, they’re taking care of some injured in-laws, and we’ll miss them this year, but they’re needed at home. Pam and Jim – we love you and hope everyone gets well soon. So my quest is to find the perfect plum wine – or if you have a suggestion for another good wine that would be perfect to pour over my lamb roast. Pam’s running out of her plum stock.
This recipe is just a really basic recipe. I once tried stuffing the lamb with dried fruit, and all the men scraped it off and out before eating, so I don’t do that anymore. I cook the lamb in a roaster, in order to keep the oven free for other cooking.
- Leg of Lamb - about 5 lbs
- 1 onion sliced
- 2 garlic clove sliced
- 1 tsp Thyme
- Rosemary – 2 sprigs or a couple of dry tsp.
- Plum Wine
Turn on oven to 325 degrees F. Put lamb into roaster, throw in onions and garlic. Sprinkle roast with thyme, rosemary, salt and pepper. Pour plum wine over the top of the roast. Let the roast cook about 25 minutes per pound. Add more wine about a half hour before it will be done. Let the roast sit for about 15 minutes before slicing and serving. You can make up a quick gravy from the juices while it’s resting.
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