Plum Sauce For Lamb Food

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
• Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
• In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
• In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

ROAST LAMB WITH PLUM SAUCE

Steps:

• Rub leg of lamb with garlic.
• Mix remaining ingredients; rub into lamb.
• Place on rack in shallow roasting pan.
• Roast in 325* oven for about 3 hrs; or until thermometer registers 180*.
• FOR SAUCE: Mix jelly with remaining sauce ingredients in small saucepan.
• Cook over med-hi heat, stirring until thickened and smooth.
• Cook for 1 minute more.
• Serve alongside roast.

PLUM SAUCE FOR LAMB

Steps:

• In a saucepan, combine jelly, mustard, sugar and vinegar and heat until jelly and sugar melt; simmer 5 minutes.
• Remove from heat and stir in the mint.
• Grill lamb and baste with the sauce in the 5-10 minutes of cooking because it will char if you baste too soon.
• Serve the sauce with the lamb.

ROAST LAMB WITH PLUM SAUCE

Steps:

• Remove thin fat covering from the roast. Make slits in meat; insert a garlic sliver in each. Place on a rack in a large roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Meanwhile, for plum sauce, in a medium saucepan, saute onions in butter until tender. Add the jam, chili sauce, grape juice, lemon juice and allspice; bring to a boil, stirring occasionally. Simmer, uncovered, for 10 minutes. , Baste roast with sauce. Bake 1 hour longer, basting occasionally, or until meat reaches desired doneness (for medium, a thermometer should read 140°; medium-well, 145°), basting occasionally with plum sauce. Bring the remaining sauce to a boil; stir in parsley. Let roast stand for 10-15 minutes before carving. Serve remaining sauce with roast.

CHINESE PLUM SAUCE

Steps:

• Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
• Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
• Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
• Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
• The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

PLUM SAUCE

Steps:

• In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.

PLUM-GLAZED LAMB

Steps:

• Preheat oven to 325°. Place lamb on a rack in a shallow baking pan, fat side up. Season with salt and pepper. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor, place the plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth; set aside half of the plum sauce., Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce 5 minutes; serve with meat.

SPICY PLUM SAUCE

Steps:

• In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

LAMB CUTLETS WITH PLUM AND ROSEMARY SAUCE

Steps:

• Place cutlets in shallow dish. Pour over sauce and sprinkle with rosemary. Marinate for at least 1 hour.
• Grill cutlets 4-5 minutes each side, basting with the sauce.