Apricot Mustard Glazed Leg Of Lamb

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READY IN: 41mins

Ingredients Nutrition


  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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