Apricot Mustard Glazed Leg of Lamb

Title:
Apricot Mustard Glazed Leg of Lamb

Yield:
6 Servings

Categories:
Lamb,
Fruits,
Canadian




Ingredients:





   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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini