Title: Apricot mustard glazed leg of lamb
 Categories: Lamb, Fruits, Canadian
      Yield: 6 Servings
 
    1/4 c  Apricot jam
      2 tb Honey mustard
      2    Garlic cloves; chopped
      2 tb Soy sauce
      2 tb Olive oil
      1 ts Dried rosemary
      3 lb Lamb leg; butterflied
    1/2 c  Red wine
      1 c  Beef stock; canned/homemade
           Salt
           Ground pepper; to taste
 
  The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes
  longer for medium-done. If you use frozen lamb, defrost in the
  refrigerator overnight. 1. Combine jam, mustard, garlic, soy sauce,
  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 minutes. 3. Broil lamb for 3 minutes per side. Then
  bake lamb at 425F(220C) fat side up for 20 minutes or until just
  pink. Remove from oven and let rest on a serving dish for 10 minutes.
  Pour off any fat in pan. 4. Add red wine to pan and reduce to 1 tb.
  Add beef broth, reserved marinade and any extra lamb juices from the
  serving dish. Bring to boil and hoil for 2 minutes. 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 St
  Emilion. A chianti is another fine match.