Apricot Mustard Glazed Leg Of Lamb Recipe

• 1/4 c. Apricot jam
• 2 Tbsp. Honey mustard
• 2 x Garlic cloves, minced
• 2 Tbsp. Soy sauce
• 2 Tbsp. Extra virgin olive oil
• 1 tsp Dry rosemary
• 3 lb Lamb leg, butterflied
• 1/2 c. Red wine
• 1 c. Beef stock, canned/homemade Salt Grnd pepper, to taste

1. The crisp coating keeps the lamb succulent and juicy.
2. Bake 10 min longer for medium-done.
3. If you use frzn lamb, defrost in the refrigerator overnight.
4. 1.
5. Combine jam, mustard, garlic, soy sauce, extra virgin olive oil and rosemary.
6. Reserve 2 tb of marinade for sauce.
7. Brush remainder all over lamb.
8. Season well with salt and pepper.
9. 2.
10. Marinate for 30 min.
11. 3.
12. Broil lamb for 3 min per side.
13. Then bake lamb at 425F(220C) fat side up for 20 min or possibly till just pink.
14. Remove from oven and let rest on a serving dish for 10 min.
15. Pour off any fat in pan.
16. 4.
17. Add in red wine to pan and reduce to 1 tb.
18. Add in beef broth, reserved marinade and any extra lamb juices from the serving dish.
19. Bring to boil and hoil for 2 min.
20. 5.
21. Slice lamb in thin slices against the grain.
22. Serve with some sauce poured over.
23. Serve with a Merlot wine from Ontario Canada, California USA, or possibly St Emilion.
24. A chianti is another fine match.

apricot jam, honey mustard, garlic, soy sauce, extra virgin olive oil, rosemary, red wine, beef stock

Taken from cookeatshare.com/recipes/apricot-mustard-glazed-leg-of-lamb-69004 (may not work)