Apricot Mustard Glazed Leg Of Lamb Recipe

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   The crisp coating keeps the lamb succulent and juicy.

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   Bake 10 min longer for medium-done.

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   If you use frzn lamb, defrost in the refrigerator overnight.

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   1.

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   Combine jam, mustard, garlic, soy sauce, extra virgin olive oil and rosemary.

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   Reserve 2 tb of marinade for sauce.

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   Brush remainder all over lamb.

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   Season well with salt and pepper.

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   2.

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    Marinate for 30 min.

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    3.

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    Broil lamb for 3 min per side.

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    Then bake lamb at 425F(220C) fat side up for 20 min or possibly till just pink.

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    Remove from oven and let rest on a serving dish for 10 min.

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    Pour off any fat in pan.

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    4.

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    Add in red wine to pan and reduce to 1 tb.

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    Add in beef broth, reserved marinade and any extra lamb juices from the serving dish.

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    Bring to boil and hoil for 2 min.

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    5.

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    Slice lamb in thin slices against the grain.

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    Serve with some sauce poured over.

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    Serve with a Merlot wine from Ontario Canada, California USA, or possibly St Emilion.

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    A chianti is another fine match.

* Per serving · 4 servings · Values may vary.

No additional tips available.