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.
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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Serving Size: 1 Serving (445g) | ||
Recipe Makes: 6 | ||
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Calories: 610 | ||
Calories from Fat: 358 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 154.6mg | 48 % | |
Sodium 765.3mg | 26 % | |
Potassium 934.5mg | 25 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9.6g | ||
Protein 44.2g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 610
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