Yield: 6 servings
1/4 cup 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 cup Red wine
1 cup Beef stock; canned/homemade
Ground pepper; to taste
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 hold for 2 minutes.
5. Slice lamb in thin slices against the grain. Serve with some sauce poured over.