Recipe#12144

Title: Leg Of Lamb 15

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Apricot Mustard Glazed Leg of Lamb 
 Date: 19 Feb 1999 05:13:23 -0700 
 Message-ID: <36C84540.E630BBD@home.com> 

1/4 cup apricot jam 
 3 Tbsp honey mustard 
 5 garlic cloves; chopped 
 1/4 tsp ground cloves
 3 Tbsp lite soy sauce 
 4 Tbsp extra virgin olive oil 
 1/4 cup fresh rosemary 
 3 lb lamb leg; butterflied 
 1/2 cup Merlot wine 
 1 cup beef stock
 salt 
 freshly ground white pepper to taste
 If you use frozen lamb, defrost in the refrigerator overnight.
 Combine jam, mustard, garlic, cloves, soy sauce, olive oil and
 rosemary. Reserve 2 Tbsp of marinade for sauce. Brush remainder
 over lamb.  Season well with salt and pepper.
 Marinate for 30 minutes.
 Broil lamb 3 minutes per side, then bake lamb at 425F fat side up
 for 20 minutes or until just pink.  Bake 10 minutes longer for
 medium.  Remove from oven and let rest on a serving dish for 10
 minutes. Pour off any fat in pan.
 Add Merlot wine to pan and reduce to 1 Tbsp. Add beef broth, reserved
 marinade and any extra  lamb juices from the serving dish. Bring
 to boil and boil for 2 minutes.
 Slice lamb in thin slices against the grain.  Serve with some sauce
 poured over. Serve with Merlot wine, mashed sweet potatoes, and a
 fresh Caesar salad. Dessert would be a Mint Chocolate chip Ice
 cream.