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Apricot Mustard Glazed Leg of Lamb

 

The crisp coating keeps the lamb succulent and juicy.
55

Yield

6

servings

Prep

40

min

Cook

50

min

Ready

90

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

¼ cup apricot preserves (jam)
*
2 tablespoons honey mustard
*
2 each garlic cloves
chopped
2 tablespoons soy sauce, tamari
2 tablespoons olive oil
1 teaspoon rosemary leaves
dried
3 pounds leg of lamb
butterflied
*
½ 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 tablespoons 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 5079% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 381mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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