Apricot Mustard Glazed Leg Of Lamb

Submitted by Dancer

• Ready In: 41mins
• Ingredients: 11
• Serves: 6

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.