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Receta Apricot Mustard Glazed Leg Of Lamb
by Global Cookbook

Apricot Mustard Glazed Leg Of Lamb
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Ingredientes

  • 1/4 c. Apricot jam
  • 2 Tbsp. Honey mustard
  • 2 x Garlic cloves, minced
  • 2 Tbsp. Soy sauce
  • 2 Tbsp. Extra virgin olive oil
  • 1 tsp Dry rosemary
  • 3 lb Lamb leg, butterflied
  • 1/2 c. Red wine
  • 1 c. Beef stock, canned/homemade Salt Grnd pepper, to taste

Direcciones

  1. The crisp coating keeps the lamb succulent and juicy. Bake 10 min longer for medium-done. If you use frzn lamb, defrost in the refrigerator overnight.
  2. Combine jam, mustard, garlic, soy sauce, extra virgin olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper.
  3. Marinate for 30 min.
  4. Broil lamb for 3 min per side. Then bake lamb at 425F(220C) fat side up for 20 min or possibly till just pink. Remove from oven and let rest on a serving dish for 10 min.
  5. Pour off any fat in pan.
  6. Add in red wine to pan and reduce to 1 tb. Add in beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 min.
  7. Slice lamb in thin slices against the grain. Serve with some sauce poured over.
  8. Serve with a Merlot wine from Ontario Canada, California USA, or possibly St Emilion. A chianti is another fine match.