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Apricot Mustard Glazed Leg Of Lamb Recipe

Apricot Mustard Glazed Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Apricot Mustard Glazed Leg Of Lamb recipe  PDF


1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves chopped
2 tb Soy sauce
2 tb Olive oil
1 ts Dried rosemary
3 lb Lamb leg butterflied
1/2 c Red wine
1 c 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 e tra 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.

Apricot Mustard Glazed Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
825 people have voted
Last Reviewed on 2019-09-17



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