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Ingredients

• 1/4 c. Apricot jam
• 2 Tbsp. Honey mustard
• 2 x Garlic cloves, minced
• 2 Tbsp. Soy sauce
• 2 Tbsp. Extra virgin olive oil
• 1 tsp Dry rosemary
• 3 lb Lamb leg, butterflied
• 1/2 c. Red wine
• 1 c. Beef stock, canned/homemade
•     Salt
•     Grnd pepper, to taste

Description

The Crisp Coating Keeps The Lamb Succulent And Juicy. Bake 10 Min Longer For Medium-done. If You Use Frzn Lamb, Defrost In The Refrigerator Overnight. 1. Combine Jam, Mustard,…

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