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-> [Asian, Canadian, Chinese, Ethnic, Fruits, Glaze, Lamb & Mutton, North American] -> [Apricot mustard glazed leg of lamb Recipe] |
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Apricot mustard glazed leg of lamb
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| Artist: |
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| Categories: |
Asian, Canadian, Chinese, Ethnic, Fruits, Glaze, Lamb & Mutton, North American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Apricot jam | | 2
| tbsp | Honey mustard | | 2
| | Garlic cloves, chopped | | 2
| tbsp | Soy sauce | | 2
| tbsp | Olive oil | | 1
| tsp | Dried rosemary | | 3
| lbs | Lamb leg, butterflied | | 1/2
| cup | Red wine | | 1
| cup | Beef stock, canned/homemade | | | Salt | | | Ground pepper, to taste |
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Procedures:
| 1 | The crisp coating keeps the lamb succulent and juicy. | | 2 | Bake 10 minutes longer for medium-done. | | 3 | If you use frozen lamb, defrost in the refrigerator overnight. | | 4 | Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. | | 5 | Reserve 2 tb of marinade for sauce. | | 6 | Brush remainder all over lamb. | | 7 | Season well with salt and pepper. | | 8 | Marinate for 30 minutes. | | 9 | Broil lamb for 3 minutes per side. | | 10 | Then bake lamb at 425f(220c) fat side up for 20 minutes or until just pink. | | 11 | Remove from oven and let rest on a serving dish for 10 minutes. | | 12 | Pour off any fat in pan. | | 13 | Add red wine to pan and reduce to 1 tb. add beef broth, reserved marinade and any extra lamb juices from the serving dish. | | 14 | Bring to boil and hoil for 2 minutes. | | 15 | Slice lamb in thin slices against the grain. | | 16 | Serve with some sauce poured over. | | 17 | Serve with a merlot wine from ontario canada, california usa, or st emilion. | | 18 | A chianti is another fine match |
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