| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Canadian | Canadian, Fruits, Lamb | 6 | Servings |
INGREDIENTS
| 1/4 | c | Apricot jam |
| 2 | T | Honey mustard |
| 2 | Garlic cloves, chopped | |
| 2 | T | Soy sauce |
| 2 | T | Olive oil |
| 1 | t | Dried rosemary |
| 3 | lb | Lamb leg, butterflied |
| 1/2 | c | Red wine |
| 1 | c | Beef stock, canned/homemade |
| Salt | ||
| Ground pepper, to taste |
INSTRUCTIONS
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 www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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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