Apricot- And Rosemary-marinated Leg Of Lamb


  • 5-pound bone-in leg of lamb
  • 8 small cloves garlic, cut lengthwise in half
  • 4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
  • 1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
  • 1/2 cup dry red wine or nonalcoholic red wine
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary leaves


Looking For A Luscious Way To Cook Lamb? Marinate It In An Apricot Syrup And Stick It With Garlic And Fresh Rosemary. Mmmm!

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