Ingredients:
1 bone-in leg of lamb (about 4-5 lbs)
4 fresh plums, pitted and diced
3 garlic cloves, minced
1/4 cup honey
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions:
Prepare the Lamb:
Preheat the oven to 375°F (190°C). Pat the leg of lamb dry and season it with salt and black pepper.
Sear the Lamb:
Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the lamb on all sides until golden brown, about 4-5 minutes per side. Remove from heat.
Make the Plum Glaze:
In a small saucepan, combine diced plums, honey, soy sauce, garlic, and rosemary. Cook over medium heat, stirring occasionally, until the plums break down and the mixture thickens into a glaze, about 10 minutes.
Glaze the Lamb:
Brush half of the plum glaze over the lamb. Reserve the other half for basting.
Roast the Lamb:
Transfer the lamb to the oven and roast for 1 hour and 20 minutes, basting with the remaining glaze every 20 minutes. Cook until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Rest and Serve:
Remove the lamb from the oven and let it rest for 10-15 minutes before carving. Serve with any remaining glaze on the side.
