1 lb. can purple plums
2 tbsp. lemon juice
1 tbsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. basil
1 clove garlic, crushed

Put plums in food processor and puree (not skins and seeds). Add other ingredients, simmer 5 minutes. Baste lamb four times during last hour of roasting. Remaining sauce served with meat at table.