Apricot Mustard Glazed Leg Of Lamb
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Features of Apricot Mustard Glazed Leg Of Lamb
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Served as main course. Non-vegetarian dish. Speciality: Reduced Carbs diet.
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Region of Apricot Mustard Glazed Leg Of Lamb
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Canadian
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Ingredients for Apricot Mustard Glazed Leg Of Lamb (Click here for measurement conversion)
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1/4 cup Apricot Jam
2 Tablespoons Honey Mustard
2 Cloves Garlic, chopped
2 Tablespoons Soy Sauce
2 Tablespoons Olive Oil
1 teaspoon dried Rosemary
3 lbs leg of Lamb, butterflied
1/2 cup Red Wine
1 cup Beef stock, canned/homemade
Salt
Ground Pepper
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Method for making Apricot Mustard Glazed Leg Of Lamb
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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 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 425 degrees 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 tbsp. 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.
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Comments
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Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6
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