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Ingredients

• 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

Description

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

Betty Crocker