Apricot Mustard Glazed Leg Of Lamb
- Ready In:
- 41mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 59.14 ml apricot jam
- 29.58 ml honey mustard
- 2 clove garlic, chopped
- 29.58 ml soy sauce
- 29.58 ml olive oil
- 4.92 ml dried rosemary
- 1360.77 g leg of lamb, butterflied
- 118.29 ml red wine
- 236.59 ml beef stock, canned/homemade
- salt
- ground pepper
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.
- Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
- Reserve 2 tbsps.
- of marinade for sauce.
- Brush remainder all over lamb.
- Season well with salt and pepper.
- Marinate for 30 minutes.
- Broil lamb for 3 minutes per side.
- Then bake lamb at 425 degrees 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.
- Add red wine to pan and reduce to 1 tbsp.
- Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
- Bring to boil and hoil for 2 minutes.
- Slice lamb in thin slices against the grain.
- Serve with some sauce poured over.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Dancer
Guelph, 0