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How To make Apricot Mustard Glazed Leg Of Lamb
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.
How To make Apricot Mustard Glazed Leg Of Lamb's Videos
Apricot Glaze for Roasting
This apricot glaze has the perfect balance of tangy, sweet, and savory flavors. Make this recipe to brush onto roasted pork, chicken, or ham!
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Ingredients
12.75 oz jar apricot jelly (See Note 1)
1 cup firmly packed brown sugar
1 cup dijon mustard
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Mix all ingredients in a bowl and brush on roasting pork or chicken several times or ham in last 90 minutes of baking, basting several times.
Note
1. Feel free to substitute with peach or orange marmalade, both work well.
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Apricot Lamb Chops
Delicious, quick, and easy dish with all the complex flavors lamb tagine in just 25 minutes. Please check my website and blog for more recipes:
Honey-glazed roast leg of lamb
This hearty recipe takes a classic roast lamb and adds a sweet marinade for a succulent meat dish that is a real crowd pleaser. Perfect for Easter or just when you need a spot of comfort food.
Made with Keepr's Heather Honey - a premium, distinctive honey made from nectar collected from the common purple plant, Welsh Ling Heather (calluna vulgaris), which has a unique flavour.
For the recipe see below
To buy Keepr's Heather Honey, click here:
HONEY-GLAZED ROAST LEG OF LAMB
INGREDIENTS
A leg of lamb
4 large garlic cloves
2 bunches of thyme
A bag of new potatoes
A jar of Keepr's Heather Honey
2 shallots
A bowl of cherries
A glass of red wine
A knob of butter
A bunch of asparagus
METHOD
1. Peel and cut lengthways four large garlic cloves. Make several incisions in the meat, inserting the garlic and half of the thyme. Drizzle with olive oil and season before massaging into the meat.
2. Place in a pre-heated oven for 30 minutes at 220°.
3. Cut the potatoes so they are evenly sized. Add to a roasting tray and drizzle with olive oil. Season. Toss. Place in the oven at 220° for 30 minutes, shaking every 10 minutes.
4. Place a bunch of thyme in a pan on a gentle heat. Pour in a jar of Keepr's hHeather Honey and bring to the boil.
5. Generously brush the thyme honey onto the lamb. Return to the oven for 1 hour at 170°
6. Peel, cut and slice the shallots.
7. Destone the cherries.
8. To make the sauce, fry the shallots with a seasoning of thyme on a low heat for five minutes. Pour in a glass of red wine, a knob of butter and the cherries and cook for a further five minutes.
9. Baste the lamb once more before leaving to rest for 30 minutes. Cover with tin foil.
10. Prepare the asparagus. Sear in a hot frying pan with a little oil for five minutes. Season and turn regularly.
11. Baste the lamb again before serving with the roast potatoes, asparagus and the sauce.
How to cook gammon - BBC Good Food
@bakingtheliberty shows you a step by step process of how to make the perfect gammon. She adds a sticky honey and mustard glaze which gives it just the right sweetness that contrasts with the saltiness of the meat.
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Rack of Lamb with an Awesome Garlic Herb Marinade!
You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven. FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? For the garlic-herb marinade
???? 10 garlic cloves
???? ¼ cup extra virgin olive
???? 1 cup lightly packed fresh parsley
???? 2 tsp dry rosemary
???? ½ teaspoon red pepper flakes
For the rack of lamb
???? 2 lamb racks
???? Kosher salt and ground black pepper
Fresh Mint Sauce for Lamb Recipe
Step-by-step Mint Sauce for Lamb recipe. Lamb is traditionally served with mint sauce. The fresh, zingy taste of Mint makes it a perfect partner. This recipe is one of my boyfriend's favorites.
Prep Time: 5 min
Cook Time: 0 min
Total Time: 5 min
Yield: 2 servings
Ingredients
1 1/2 tbsp white wine vinegar
1 tbsp sugar
1 tbsp water
10g mint leaves
Instructions
Finely chop the mint leaves. Put white wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Add water and mint leaves. Let steep for 5 minutes, then serve immediately with lamb.
Recipe:
#mint #mintsauce #marecipes