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Ingredientes
- 1 pound can purple plums
- 2 tbsp. lemon juice
- 1 tbsp. soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon basil
- 1 clove garlic, crushed
Direcciones
- Put plums in food processor and puree (not skins and seeds). Add in other ingredients, simmer 5 min. Baste lamb four times during last hour of roasting. Remaining sauce served with meat at table.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 55g | |
| Calories 25 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 959mg | 40% |
| Potassium 130mg | 4% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.61g | 1% |
| Protein 1.3g | 2% |
