| 14 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 |
| | 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. | | 1. 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 . | | 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. | | Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match. |
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