Recipe - Apricot Mustard Glazed Leg Of Lamb

One fourth cup Apricot jam
2 tablespoon Honey mustard
2 Garlic cloves; chopped
2 tablespoon Soy sauce
2 tablespoon Olive oil
1 teaspoon Dried rosemary
3 pound Lamb leg; butterflied
One half 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 mediumdone. If you use frozen lamb, defrost in the refrigerator
overnight. 1. Combine jam, mustard, garlic, soy sauce, olive oil and
rosemary. Reserve 2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini