Cullen's Mustard
Apricot Leg
1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves; chopped
2 tb Soy sauce
2 tb Olive oil
1 ts Dried rosemary
3 lb Lamb leg; butterflied
1/2 c Red wine
1 c Beef stock; canned/homemade
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 425F(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.
The ambitious will always be first in the crowd; he presseth
forward, he looketh not behind him. More anguish is it to his mind to see ne
before him, than joy to leave thousands at a distance.