Apricot Mustard Glazed Leg of Lamb
The crisp coating keeps the lamb succulent and juicy.
Yield
6 servingsPrep
40 minCook
50 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
apricot preserves (jam)
|
*
|
| 3E+1 | ml |
honey mustard
|
* |
| 2 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
rosemary leaves
dried |
|
| 1.4 | kg |
leg of lamb
butterflied |
*
|
| 118 | ml |
red wine
|
*
|
| 237 | ml |
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.
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.
