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Apricot Mustard Glazed Leg of Lamb

1/4 cup apricot jam
3 Tbsp honey mustard
5 garlic cloves; chopped
1/4 tsp ground cloves
3 Tbsp lite soy sauce
4 Tbsp extra virgin olive oil
1/4 cup fresh rosemary
3 lb lamb leg; butterflied
1/2 cup Merlot wine
1 cup beef stock
freshly ground white pepper to taste

If you use frozen lamb, defrost in the refrigerator overnight.

Combine jam, mustard, garlic, cloves, soy sauce, olive oil and
rosemary. Reserve 2 Tbsp of marinade for sauce. Brush remainder
over lamb. Season well with salt and pepper.

Marinate for 30 minutes.

Broil lamb 3 minutes per side, then bake lamb at 425F fat side up
for 20 minutes or until just pink. Bake 10 minutes longer for
medium. Remove from oven and let rest on a serving dish for 10
minutes. Pour off any fat in pan.

Add Merlot wine to pan and reduce to 1 Tbsp. Add beef broth, reserved
marinade and any extra lamb juices from the serving dish. Bring
to boil and boil for 2 minutes.

Slice lamb in thin slices against the grain. Serve with some sauce
poured over. Serve with Merlot wine, mashed sweet potatoes, and a
fresh Caesar salad. Dessert would be a Mint Chocolate chip Ice


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