Apricot Mustard Glazed Leg Of Lamb

Directions

1. The crisp coating keeps the lamb succulent and juicy. Bake 10 min longer for medium-done. If you use frzn lamb, defrost in the refrigerator overnight.
2. 1. Combine jam, mustard, garlic, soy sauce, extra virgin olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper.
3. 2. Marinate for 30 min.
4. 3. Broil lamb for 3 min per side. Then bake lamb at 425F(220C) fat side up for 20 min or possibly till just pink. Remove from oven and let rest on a serving dish for 10 min.
5. Pour off any fat in pan.
6. 4. Add in red wine to pan and reduce to 1 tb. Add in beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 min.
7. 5. Slice lamb in thin slices against the grain. Serve with some sauce poured over.
8. Serve with a Merlot wine from Ontario Canada, California USA, or possibly St Emilion. A chianti is another fine match.