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
It is quite feasible to follow the history of written cooking instructions far back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient cookbooks were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to experts in ancient history are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius created a few documents describing recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices such as basil and rosemary. These new spices and herbs led to an outbreak in manuscripts on cooking, some of which still exist in private libraries. During the succeeding few centuries, the rich families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a result chefs and their collection of recipes increased in prestige. Even so, it was during the 1800s that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking publications are in high demand, due to increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Apricot Mustard Glazed Leg Of Lamb recipe.
