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 –)
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