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APRICOT-MUSTARD GLAZED LEG OF LAMB

Text Version

Apricot-Mustard Glazed Leg of Lamb

Before you start: 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 425ºF(220ºC) 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.