Plum-Glazed Lamb
Have You Tried Plum-Glazed Lamb Yet? Let Me Tell You…
Okay, I’ll level with you: the first time I ever made plum-glazed lamb I had no idea what I was getting myself into. It was supposed to be this fancy dinner party main course, but—spoiler—I started the glaze half an hour late because I was too busy searching for missing oven mitts (and yep, I found them later… in the laundry basket, don’t ask). But I’ll never forget how the sweet, jammy plums snuggled up to that savory, almost gamey lamb — it’s like they were made for each other. Seriously, if you want something that looks like you sweated all day (but you didn’t), this is the one.
Why This Lamb Recipe’s Always in My Weeknight Rotation
I make this when I want people to think I worked hard (sometimes I kind of did, but sometimes I just wanted to get out of chopping veg for ages). My family goes a bit wild for this because it’s a little sweet and a little savory — kinda like a culinary odd couple that just works. Plus, any excuse to use up that odd jar of plum jam. I used to struggle to get the lamb just-so — not too pink, not the texture of old boots — but patience is your pal and it’ll all come together, even if you get distracted and slightly over-baste at the end (which happened to me last week, and honestly, it was still edible).
Ingredients (With My Usual Shortcuts)
- 1 leg of lamb (about 1.5 kg, or whatever fits your tray—shoulder works too, or even lamb chops if you can’t be bothered with carving!)
- 1 cup plum jam or preserves (homemade is chef’s kiss, but store-bought like Bonne Maman is what I grab when I’m in a hurry)
- 2 tablespoons soy sauce — I’ve forgotten this before and it wasn’t the end of the world
- 2 garlic cloves, minced (garlic powder works, but don’t tell my aunt Sharon)
- 1 thumb-sized piece of fresh ginger, grated (or use ground ginger if you can’t be fussed)
- 2 tablespoons balsamic vinegar (red wine vinegar is good too, but tastes a bit different—trust your gut)
- 1 tablespoon Dijon mustard (or grainy mustard, which I love when I have it)
- 1 teaspoon five-spice powder (I sometimes skip it—depends what’s rattling around in my spice drawer!)
- Salt, pepper, and a glug of olive oil
- Fresh plums for garnish, if you want to be fancy, but honestly, they can be a faff
Here’s How I Cook My Plum-Glazed Lamb (Mostly Without Drama)
- First, get that oven nice and hot—like 220°C (425°F). Give yourself a minute to check you’ve actually got everything. I’m always one ingredient short, so just improvise if you need to. Place the lamb in a roasting tin, drizzle with olive oil, and sprinkle with plenty of salt and pepper.
- Mix up your glaze: jam, soy sauce, garlic, ginger, vinegar, mustard, and five-spice. Whisk ’em up in a bowl (this is where I usually sample a smidge straight off the spoon—shhh). If it’s super thick, add a splash of water, but not too much.
- Slather half the glaze over the lamb. Don’t worry if it looks a bit ugly. Chuck the whole thing in the oven and roast for about 20 minutes to give it a nice head start on browning.
- Drop the oven down to 180°C (350°F). Spoon over the rest of the glaze, be generous. Roast another hour or so—mine usually takes around 70 minutes—but every oven has a mind of its own. Baste half-way if you remember; if you don’t, join the club.
- At the end, the lamb should be a glorious, sticky, caramelized mess. Don’t panic if the jam gets a bit dark on the bottom of the tray. Let the lamb rest for at least 15–20 minutes while you find that misplaced serving fork (again).
- Slice and serve with any juices you can scrape up (they’re too good to waste). Scatter fancy plums, if you kept any back, but I usually forget and just eat them as a pre-dinner snack.
Stuff I’ve Learned (Mostly by Accident)
- Resting the lamb is key—otherwise it goes a bit sad and dry. Actually, if you’re pressed for time, even 10 minutes is better than nada.
- If you get distracted and the jam burns onto the pan, soak with hot water before someone makes you wash it up.
- That glaze? It’s even better if you make it the day before and let it mingle with itself overnight. I used to skip this—now I do it when I can (but only sometimes, I’m not super organized).
What I’ve Tried (Some Good, Some… Not So Much)
- Swapped out plum jam for apricot once. Completely different vibe, but still tasty.
- Tried a boneless leg—much easier to carve, but the bone does give extra flavor, just so you know.
- I once replaced the lamb with chicken thighs; honestly, not my best move. The glaze is a bit sweet for chicken, maybe, but someone will disagree with me.
Do You Really Need Any Special Equipment?
A sturdy roasting tin is best, but I’ll admit I once made this in a disposable foil tray at a mate’s BBQ and it turned out fine. Basting brush is handy; if you don’t have one, use a spoon or heck, I’ve dabbed glaze on with a bit of kitchen paper (don’t judge).
How to Store This (If There’s Ever Leftovers…)
Pop slices and sauce in a container in the fridge—good for two, maybe three days. Reheat gently so you don’t dry it out. Though honestly, in my house it never lasts beyond lunch the next day. If you fancy, you can dice up the leftovers and toss ’em into fried rice — works a treat for a quick lunch.
How I Like to Serve It (But Do Your Own Thing)
We do fluffy mash, some Garlicky greens, and big hunks of crusty bread to mop up every bit of sauce (yup, it’s messy). Sunday lunches get the full roast potato treatment, though. My mum likes it with couscous, but I think that’s a bit posh for this dish.
Things I’ve Learned the Hard Way (Pro-Tips, Sort Of)
- Don’t rush the glaze. I once tried to cook it down too fast and ended up with something like toffee—but not in a good way.
- If your glaze splits, just whisk it with a bit more vinegar or water. Nobody will notice after the first bite, promise.
- On second thought, definitely let someone else carve. My slices always turn out wonky, but it still tastes great.
You’ve Got Questions? I’ve Heard a Few!
- Can I use a different fruit jam? Oh, sure—I’ve done it with cherry, even fig. Plum’s my fave but use what you’ve got!
- Is it really sweet? Not over-the-top. The mustard and vinegar keep it from being like pudding. If you’re worried, cut the jam by a third (or two).
- What if my glaze is too thick? Just thin with a splash of hot water or a cheeky bit of wine. Easy fix!
- How do I know when the lamb is done? I poke it with a knife to check if juices run clear—super pro, I know. Or use a thermometer if you have it (medium rare is about 55–60°C/130–140°F inside).
Oh, and if you’re curious about lamb cuts or want a proper roasting guide, this site is pretty great—just don’t get lost like I did in the lamb shank recipes. Anyway, give this a go next time you want to look fancy, but feel like it’s a takeaway night; it’s almost impossible to ruin, which is my kind of dinner.
Ingredients
- 1.2 kg (2.5 lbs) lamb leg, boned and trimmed
- 2 tablespoons olive oil
- 1 1/4 cups plum preserves
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard
Instructions
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1Preheat oven to 180°C (350°F). Pat the lamb dry and rub with olive oil, salt, pepper, and rosemary.
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2Place the lamb on a roasting rack in a baking tray. Roast for 45 minutes.
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3Meanwhile, combine plum preserves, balsamic vinegar, Dijon mustard, and minced garlic in a small saucepan. Heat gently until smooth and well combined.
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4Brush the lamb generously with the plum glaze. Return to oven and roast for another 20-25 minutes, glazing once more halfway through.
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5Remove the lamb from the oven, tent with foil, and let rest for 10 minutes before slicing. Serve drizzled with any remaining glaze.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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