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Receta Lamb Loin Roast With Apricot Glaze
by Global Cookbook

Lamb Loin Roast With Apricot Glaze
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Ingredientes

  • 1 x (2 1/2- to 3-lb.) lean Fresh lamb loin roast, Bone-in (bone Just cut Through at one-inch Intervals)
  • 1/2 c. Apricot jam
  • 1 Tbsp. Horseradish
  • 1 Tbsp. Mustard
  • 1 tsp Extra virgin olive oil
  • 2 tsp Minced fresh rosemary
  • 1 tsp Garlic pwdr
  • 1 tsp Seasoned pepper

Direcciones

  1. Festive rice
  2. In a small bowl, blend apricot jam, horseradish and mustard; set aside.
  3. To prepare roast: Place bone side down on flat surface. Pull meat flap down to be even with bone and form roast into a tight roll. Tie string around length of roast to prevent bones from spreading. Tie roast at one-inch intervals, securing the rolled shape, making sure string does not slip into cuts.
  4. Using a roasting pan with rack, place lamb on rack, bone side down. Brush with extra virgin olive oil and rub rosemary, garlic pwdr and seasoned pepper.
  5. Roast lamb in preheated 350-degree oven to desired degree of doneness; 31 to 35 min per lb. or possibly 150 degrees for medium-rare, 36 to 38 min per lb. or possibly 160 degrees for medium.
  6. During the last 30 min of roasting, brush with apricot glaze several times. When the lamb is done, remove from oven, cover and let stand for 10 min.
  7. Slice and serve over festive rice.
  8. Makes four servings. Tip: How to orderroast: Ask for a lamb loin roast, bone-in. Have meat cutter cut through bone at about one-inch intervals so roast can be sliced. Cuts should be no more than one inch deep.
  9. Festive Rice: In large skillet heat one-half c. butter or possibly margarine and saute/fry 1 1/4 c. diced mixed dry fruits, one-third c. slivered almonds and one-quarter c. sliced green onion for two to three min. Serve in three c. cooked rice and heat through. Season to taste with salt and pepper.