Apricot Mustard Glazed Leg of Lamb


  • ¼ cup Apricot jam
  • 2 Tablespoon Honey mustard
  • 2 Garlic cloves, chopped
  • 2 Tablespoon Soy sauce
  • 2 Tablespoon Olive oil
  • 1 teaspoon Dried rosemary
  • 3 lbs. Lamb leg, butterflied
  • ½ cup Red wine
  • 1 cup Beef stock, canned/homemade
  • Salt
  • Ground pepper, to taste


  1. The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done.
  2. If you use frozen lamb, defrost in the refrigerator overnight.
  3. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
  4. Reserve 2 Tablespoons of marinade for sauce. Brush remainder all over lamb.
  5. Season well with salt and pepper.
  6. Marinate for 30 minutes.
  7. Broil lamb for 3 minutes per side.
  8. Then bake lamb at 425∞ fat side up for 20 minutes or until just pink.
  9. Remove from oven and let rest on a serving dish for 10 minutes.
  10. Pour off any fat in pan. Add red wine to pan and reduce to 1 Tablespoon.
  11. Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
  12. Bring to boil and boil for 2 minutes.
  13. Slice lamb in thin slices against the grain. Serve with some sauce poured over.

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