Apricot Mustard Glazed Leg Of Lamb - cooking recipe

Ingredients

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

Preparation

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 tbsps.
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.