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

Be the first to add a photo of this recipe!

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.

Add your comment

Categories this recipe belongs to

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.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

-1

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to fennel dressing

Last Recipes Viewed

Recipe Bite

Christmas Articles - Seasons Change and So Can Tastebuds

by Josh Khan

Last Christmas was a weird experience in itself. First of all, as a college student you get a longer Christmas break because you finish exams early....

Member Review

Jello Pudding Fudge

I am not sure what I did wrong. The mixture began to get thick, like pudding, before it ever came to a boil. Therefore, I could not follow the directions and allow it to boil for one minute. The result was like hot fudge topping for ice cream. I would like to know what I did wrong. The flavor was outstanding. It did not go to waste. I ran out and got some ice cream. But I would like to have fudge with the same incredible taste. vphillips