Apricot Mustard Glazed Leg of Lamb

• 1/4 cup apricot preserves (jam)
• 2 tablespoons honey mustard
• 2 each garlic cloves chopped
• 2 tablespoons soy sauce, tamari
• 2 tablespoons olive oil
• 1 teaspoon rosemary leaves dried
• 3 pounds leg of lamb butterflied
• 1/2 cup red wine
• 1 cup beef stock prefer veal stock if possible
• 1 x salt to taste
• 1 x black pepper ground, to taste

1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
2. Reserve 2 tablespoons of marinade for sauce.
3. Brush remainder all over lamb.
4. Season well with salt and pepper.
5. Marinate for 30 minutes.
6. Broil lamb for 3 minutes per side.
7. Then bake lamb at 425F(220C) fat side up for 20 minutes or until just pink.
8. Remove from oven and let rest on a serving dish for 10 minutes.
9. Pour off any fat in pan.
10. Add red wine to pan and reduce to 1 tb.
11. Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
12. Bring to boil and hoil for 2 minutes.
13. Slice lamb in thin slices against the grain.
14. Serve with some sauce poured over.

apricot preserves, honey, garlic, soy sauce, olive oil, rosemary, lamb butterflied, red wine, beef stock prefer, salt, black pepper

Taken from recipeland.com/recipe/v/apricot-mustard-glazed-leg-of-l-3330 (may not work)