Apricot Mustard Glazed Leg Of Lamb

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.
Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion.
A chianti is another fine match.