Ingredients Jump to Instructions ↓

  1. 1/4 c Apricot jam

  2. 2 tb Honey mustard

  3. 2 Garlic cloves; chopped

  4. 2 tb Soy sauce

  5. 2 tb Olive oil

  6. 1 ts Dried rosemary

  7. 3 lb Lamb leg; butterflied

  8. 1/2 c Red wine

  9. 1 c Beef stock; canned/homemade

  10. 10 minutes longer for medium-done. If you use frozen lamb, defrost in the refrigerator overnight.

  11. 1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve

  12. 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper.

  13. 2. Marinate for 30 minutes.

  14. 3. Broil lamb for 3 minutes per side. Then bake lamb at

  15. 425F(220C) 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.

  16. 4. Add red wine to pan and reduce to

  17. 1 tb. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 minutes.

  18. 5. Slice lamb in thin slices against the grain. Serve with some sauce poured over. Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match.


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