Title: Apricot Mustard Glazed Leg of Lamb
Categories: Lamb Fruit Canadian
Yield: 6 Servings
| 1/4 | c | Apricot jam |
| 2 | tb | Honey mustard |
| 2 | | Garlic cloves; chopped |
| 2 | tb | Soy sauce |
| 2 | tb | Olive oil |
| 1 | ts | Dried rosemary |
| 3 | lb | Lamb leg; butterflied |
| 1/2 | c | Red wine |
| 1 | c | Beef stock; canned/homemade |
| | | Salt |
| | | Ground pepper; to taste |
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.