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Apricot Mustard Glazed Leg of Lamb

  • 6servings
  • 90minutes
  • 50calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Manganese, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup apricot preserves (jam)

  2. 2 tablespoons honey mustard

  3. 2 each garlic cloves chopped

  4. 2 tablespoons soy sauce

  5. 2 tablespoons olive oil

  6. 1 teaspoon rosemary leaves dried

  7. 3 pounds lamb, leg whole butterflied

  8. 1/2 cup red wine

  9. 1 cup beef stock prefer veal stock if possible

  10. 1 x salt to taste

  11. 1 x black pepper ground, to taste*

Instructions Jump to Ingredients ↑

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

  2. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper.

  3. Marinate for 30 minutes.

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

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

  6. Slice lamb in thin slices against the grain. Serve with some sauce poured over.

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