Apricot Mustard Glazed Leg of Lamb

Name: Apricot Mustard Glazed Leg of Lamb
Total time: P1H30M
Yield: 6
Cuisine: Canadian
Ingredients: apricot preserves (jam); honey mustard; garlic cloves; soy sauce, tamari; olive oil; rosemary leaves; leg of lamb; red wine; beef stock; salt; black pepper

Submitted by MelissaDawne

The crisp coating keeps the lamb succulent and juicy.

YIELD

6 servings

PREP

40 min

COOK

50 min

READY

90 min

Ingredients

CUP APRICOT PRESERVES (JAM) *

TABLESPOONS HONEY MUSTARD *

EACH GARLIC CLOVES
chopped

TABLESPOONS SOY SAUCE, TAMARI

TABLESPOONS OLIVE OIL

TEASPOON ROSEMARY LEAVES
dried

POUNDS LEG OF LAMB
butterflied *

CUP RED WINE *

CUP BEEF STOCK
prefer veal stock if possible

X SALT
to taste *

X BLACK PEPPER
ground, to taste *

Directions

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

* not incl. in nutrient facts

Comments

Nutrition Facts

53g

Amount per Serving

Calories 50 79% 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%

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