Apricot Mustard Glazed Leg of Lamb

The crisp coating keeps the lamb succulent and juicy.

90 minutes Prep: 40 minutes Cook: 50 minutes

50 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	cup	apricot preserves (jam)
2	tablespoons	honey mustard
2	each	garlic cloves	chopped
2	tablespoons	soy sauce
2	tablespoons	olive oil
1	teaspoon	rosemary leaves	dried
3	pounds	lamb, leg whole	butterflied
1/2	cup	red wine
1	cup	beef stock	prefer veal stock if possible
1	x	salt	to taste
1	x	black pepper	ground, to taste

Directions

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

1. 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.

2. Marinate for 30 minutes.

3. 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.

4. 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.

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

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Nutrition Facts

Serving Size 53g

Amount per Serving

Calories 50 79% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 381mg	16%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	3%

Vitamin A	0%		Vitamin C	2%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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