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Apricot Mustard Glazed Leg of Lamb
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Preparation Time: 10 min
Cooking Time: 25 min
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.