Apricot Mustard Glazed Leg Of Lamb

Ready in 45 minutes

The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen lamb, defrost in the refigerator overnight.

Top-ranked recipe named "Apricot Mustard Glazed Leg Of Lamb"

4 avg, 3 review(s) 100% would make again

Ingredients

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1/4 cup Apricot jam
2 tblspoons Honey mustard
2 cloves Garlic; chopped
2 tblspoons Soy sauce
2 tablespoons olive oil
1 teaspoon Dried Rosemary
3 pounds Leg of Lamb; Butterflied
1/2 cup Red wine
1 cup Beef stock
1 pinch Salt; as required
1 pinch Pepper; as required

Original recipe makes 6

Servings  

Preparation

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.

Verified by stevemur
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[I made edits to this recipe.]
stevemur 9 years ago
Looks delicious, and just in time for the approach of autumn.
stevemur 9 years ago
chrism2607 9 years ago
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