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1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tbsp 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 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 tbsp. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and boil for 2 minutes. 5. Slice lamb in thin slices against the grain. Serve with some sauce poured over. 6. Serve with Merlot from Ontario, California or St. Emilion. A Chianti is another fine match.
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stevemur 8 years ago[I made edits to this recipe.]
stevemur 9 years agoLooks delicious, and just in time for the approach of autumn.
chrism2607 9 years ago