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.