Roasted Lamb with Bourbon-Plum Glaze #BakingBloggers

Happy New Year! This month Sue of Palatable Pastime told the Baking Bloggers use jam and/or preserves in baking. Here's our line-up...

• Culinary Adventures with Camilla is sharing Roasted Lamb with Bourbon-Plum Glaze
• Making Miracles is sharing Chicken Thighs in Raspberry Sauce
• Sid's Sea Palm Cooking is sharing Jelly Glazed Wings
• Veggies First Then Dessert is sharing Jam-Filled Doughnut Muffins
• Pandemonium Noshery is sharing Spiced Plum and Walnut Linzer Torte
• Cookaholic Wife is sharing Blackberry Crumble Bars
• Magical Ingredients is sharing Jam Pinwheel Cookies
• Karen's Kitchen Stores is sharing Shortbread Jam Cookies with a Streusel Topping
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice is sharing Orange Marmalade Cinnamon Streusel Muffins
• Palatable Pastime is sharing Jalapeno Lime Glazed Chicken
• Food Lust People Love is sharing Sticky Jammy Hot Wings
• Sneha's Recipe is sharing Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges
• A Day in the Life on the Farm is sharing Pepper Jelly Glazed Chicken Breasts

Roasted Lamb with Bourbon-Plum Glaze

This post has been through several iterations. I wanted to make a braised brisket, inspired by Chef Edward Lee, that had bourbon-peach glaze. Then I realized that I had plum jam, not peach. I thought it would be braised brisket with bourbon-plum glaze. And then I forgot to buy brisket on the week I had planned to make it. But I had lamb. So...here we are at roasted lamb with bourbon-plum glaze. Phew. I'm just glad I actually got this on the table for this event!

Ingredients serves 4 to 6

Rub

• 1 Tablespoon salt 
• 1 teaspoon freshly ground black pepper 
• ½ teaspoon smoked paprika 
• ¼ teaspoon ground cinnamon

Lamb

• 3 pound boneless lamb leg
• olive oil

Glaze

• 1/2 cup jam (I used my Plum-Rosemary Jam)
• 1 Tablespoon bourbon

Procedure

Rub

Blend everything together in a bowl.

Lamb

Rub the spice blend over the entire roast, then let the meat come to room temperature while you preheat the oven to 425 degrees Fahrenheit. Place the roast on a roasting rack or a wire rack on top of a baking sheet. Drizzle roast with olive oil.

Place the roast in the oven and roast for about 15 minutes per pound. So, I did 45 minutes for this while I made the glaze.

Glaze
Whisk together the plum jam and the bourbon. Remove the roast from the oven and spoon it over the top. Return the roast to the oven and raise the temperature to 450 degrees Fahrenheit. Don't let it burn, but leave it in there for about 3 to 4 minutes.

Remove meat from the oven and let rest for at least 15 minutes before slicing. Just look at the glazed lamb...

It really was delectable.

I served it with a sautéed seaweed salad and a regular green salad though, admittedly, I was the only fan of the seaweed salad. "Mom, it's a little too bottom-of-the-ocean tasting." Fine. More for me.

That's a wrap for our jam and jelly baking party. We'll be back next month with bite-sized baked goods. Stay tuned.