Amount
Ingredient
Preparation



1/4
cup
apricot jam





2
tablespoons
honey mustard





2
each
garlic cloves

chopped



2
tablespoons
soy sauce





2
tablespoons
olive oil





1
teaspoon
rosemary

dried



3
pounds
lamb, leg whole

butterflied



1/2
cup
red wine





1
cup
beef stock





1
x
salt

to taste



1
x
black pepper

ground, to taste

 Bake 1 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 3 minutes. 

3. Broil lamb for 3 minutes per side. Then bake lamb at 425F(22C) fat side up for 2 minutes or until just pink. Remove from oven and let rest on a serving dish for 1 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.