Apricot Mustard Glazed Leg Of Lamb |
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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Ingredients:
1/4 cup apricot jam |
2 tablespoons honey mustard |
2 cloves garlic, chopped |
2 tablespoons soy sauce |
2 tablespoons olive oil |
1 teaspoon dried rosemary |
3 lbs leg of lamb, butterflied |
1/2 cup red wine |
1 cup beef stock, canned/homemade |
salt |
ground pepper |
Directions:
1. The crisp coating keeps the lamb succulent and juicy.
2. Bake 10 minutes longer for medium-done.
3. If you use frozen lamb, defrost in the refrigerator overnight.
4. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
5. Reserve 2 tbsps.
6. of marinade for sauce.
7. Brush remainder all over lamb.
8. Season well with salt and pepper.
9. Marinate for 30 minutes.
10. Broil lamb for 3 minutes per side.
11. Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink.
12. Remove from oven and let rest on a serving dish for 10 minutes.
13. Pour off any fat in pan.
14. Add red wine to pan and reduce to 1 tbsp.
15. Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
16. Bring to boil and hoil for 2 minutes.
17. Slice lamb in thin slices against the grain.
18. Serve with some sauce poured over.
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