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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
- 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.
- 1. 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.
- 2. Marinate for 30 min.
- 3. 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.
- Pour off any fat in pan.
- 4. 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.
- 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 possibly St Emilion. A chianti is another fine match.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 6 servings | |
| Calories 488 | |
| Calories from Fat 279 | 57% |
| Total Fat 31.05g | 39% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 567mg | 24% |
| Potassium 533mg | 15% |
| Total Carbs 12.82g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 8.92g | 6% |
| Protein 33.65g | 54% |
