1/4 cup apricot jam
2 tbsp honey mustard
2 garlic cloves, chopped
2 tbsp soy sauce
2 tbsp olive oil
1 tsp dried rosemary
3 lb lamb leg, butterflied
1/2 cup red wine
1 cup beef stock, canned/homemade
1 salt
1 ground pepper, to taste
Directions
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.
Servings: 6 servings
Apricot Mustard Glazed Leg Of Lamb Recipe brought to you by Recipe Ideas
Categories: Fruit; Lamb; Meat; Sauce
The History of Recipes
Historians have traced the existance of recipes far back into antiquity, at least as far back as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As our culinary historical trip moves on a few more years we find two recipe books which date from the 1300s ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that is served today, but instead descriptions of the types of meals cooked for the upper classes of those days. Over the next few hundred years, the rich families of the West competed to lay on the best banquets, and consequentially the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes common in their social group. When we get to the 1900s, cooking publications were highly popular due to better eduction, people having increased spare time and having more money to spend. The arrival of TV brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Apricot Mustard Glazed Leg Of Lamb recipe.
