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Apricot glazed Lamb

Apricot glazed Lamb, Apricot Mustard Glazed Leg of Lamb

Serving: 6
Ingredients:
1/4 cup Apricot jam
2 tbl Honey mustard
2 x Garlic cloves, chopped
2 tbl Soy sauce
2 tbl Olive oil
1 tsp Dried rosemary
3 lb Lamb leg, butterflied
1/2 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 tb 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.

Serve with a Merlot wine

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