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Apricot glazed LambApricot glazed Lamb, Apricot Mustard Glazed Leg of LambServing: 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 Return from Apricot Glazed Lamb recipe to homepage More Canadian Recipes |
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