Ingredients
- 2 garlic (cloves)
- 1,300 gr lamb leg
- 240 ml beef stock
- 120 ml wine (red)
- 80 gr apricot jam
- 30 ml honey mustard
- 30 ml soy sauce
- 30 ml olive oil
- 1 gr rosemary (dried)
Salt Ground pepper; to taste 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 220ºC (220C) 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.
5. Slice lamb in thin slices against the grain. Serve with some sauce poured over. Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match.
