Apricot mustard glazed leg of lamb
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Apricot jam |
| 2 | tablespoons | Honey mustard |
| 2 | Garlic cloves; chopped | |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Dried rosemary |
| 3 | pounds | Lamb leg; butterflied |
| ½ | cup | Red wine |
| 1 | cup | Beef stock; canned/homemade |
| Salt | ||
| Ground pepper; to taste | ||
Directions
The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen lamb, defrost in the refrigerator overnight. 1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper. 2.
Marinate for 30 minutes. 3. Broil lamb for 3 minutes per side. Then bake lamb at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes.
Pour off any fat in pan. 4. Add red wine to pan and reduce to 1 tb.
Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 minutes. 5. Slice lamb in thin slices against the grain. Serve with some sauce poured over.
Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match.