jltitus » meat http://www.jltitus.com Sharing my passion for social networking, technology, elearning, cooking, and other random things... Mon, 09 Jan 2012 17:21:48 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Apricot Mustard Glazed Leg of Lamb http://www.jltitus.com/2008/09/12/apricot-mustard-glazed-leg-of-lamb/ http://www.jltitus.com/2008/09/12/apricot-mustard-glazed-leg-of-lamb/#comments Sat, 13 Sep 2008 04:46:07 +0000 jltitus http://www.learningnuggets.com/recipebox/?p=63 Yet Another Related Posts Plugin.]]> Ingredients:
  • ¼ cup Apricot jam
  • 2 Tablespoon Honey mustard
  • 2 Garlic cloves, chopped
  • 2 Tablespoon Soy sauce
  • 2 Tablespoon Olive oil
  • 1 teaspoon Dried rosemary
  • 3 lbs. Lamb leg, butterflied
  • ½ cup Red wine
  • 1 cup Beef stock, canned/homemade
  • Salt
  • Ground pepper, to taste

Directions:
The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done.

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

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

Reserve 2 Tablespoons of marinade for sauce. Brush remainder all over lamb.

Season well with salt and pepper.

Marinate for 30 minutes.

Broil lamb for 3 minutes per side.

Then bake lamb at 425∞ 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. Add red wine to pan and reduce to 1 Tablespoon.

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

Bring to boil and boil for 2 minutes.

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

(Serves –)

Download recipe.

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