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Recipe Name: Apricot Mustard Glazed Leg Of Lamb Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Lamb Comments:
Preparation Time:
Number of Servings: 6

1/4 Cup(s) Apricot jam
2 Tablespoon(s) Honey mustard
2 Garlic cloves, chopped
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Olive oil
1 Teaspoon(s) Dried rosemary
3 Pound(s) Lamb leg, butterflied
1/2 Cup(s) Red wine
1 Cup(s) Beef stock, canned/homemade
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 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

Nutrition (calculated from recipe ingredients)
Calories: 537
Calories From Fat: 316
Total Fat: 35.1g
Cholesterol: 152mg
Sodium: 362.7mg
Potassium: 626.2mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 5.9g
Protein: 42.6g

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