Ingredients
- 1 4-pound boneless leg of lamb, trimmed of fat
- 1 teaspoon toasted sesame oil
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup apricot preserves
- 2 tablespoons balsamic vinegar, divided
- 3/4 cup apricot nectar
- 2 teaspoons cornstarch
Description
Food Network
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