Lamb with Plum and Passion Fruit Sauce

Name: Lamb with Plum and Passion Fruit Sauce
Yield: 16
Ingredients: 4 cups of beef broth, hot (or use 2 bouillon cubes dissolved); 2 cups of black plums, pit removed; 1 1/2 cups of passion fruit pulp with seeds; 1/2 cup of sugar; 1/2 cup of butter at room temperature; 1/3 cup of all-purpose flour; 1 tablespoon of salt; 5 cloves of garlic, minced; 1 leg of lamb (3 kg)

1
4 cups of beef broth, hot (or use 2 bouillon cubes dissolved)
2
2 cups of black plums, pit removed
3
1 1/2 cups of passion fruit pulp with seeds
4
1/2 cup of sugar
5
1/2 cup of butter at room temperature
6
1/3 cup of all-purpose flour
7
1 tablespoon of salt
8
5 cloves of garlic, minced
9
1 leg of lamb (3 kg)

Ingredients

1
4 cups of beef broth, hot (or use 2 bouillon cubes dissolved)
2
2 cups of black plums, pit removed
3
1 1/2 cups of passion fruit pulp with seeds
4
1/2 cup of sugar
5
1/2 cup of butter at room temperature
6
1/3 cup of all-purpose flour
7
1 tablespoon of salt
8
5 cloves of garlic, minced
9
1 leg of lamb (3 kg)

Directions

1
Preheat the oven to a high temperature
2
Remove excess fat from the lamb and place it in a roasting pan
3
Mix the garlic with the salt
4
Poke holes in the meat and season it
5
In a blender, blend the passion fruit pulp with sugar and some beef broth
6
Sieve the mixture and add the remaining beef broth
7
Pour it over the lamb
8
Cover with aluminum foil
9
Bake for 1 hour
10
Remove the foil, turn the lamb, and bake for another 1 hour or until tender
11
Remove from the oven
12
Reserve the lamb
13
Cook the sauce by whisking it in a pan over high heat, adding flour to thicken, then remove from heat
14
Add the butter and mix well
15
Add the plums
16
Slice the lamb into thick pieces, top with the sauce, and serve immediately.