| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Canadian |
Lamb, Fruits, Canadian |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Apricot jam |
| 2 |
tb |
Honey mustard |
| 2 |
|
Garlic cloves; chopped |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Olive oil |
| 1 |
ts |
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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