Indulge in a culinary journey with our Apricot Mustard Glazed Leg of Lamb, a dish that tantalizes the taste buds with a harmonious blend of sweet, tangy, and savory flavors. This succulent leg of lamb is meticulously prepared with a tantalizing marinade, ensuring a moist and flavorful result. The apricot mustard glaze adds a touch of sweetness and tang that perfectly complements the lamb's natural richness. Perfectly roasted to achieve a tender and juicy interior with a golden-brown crust, this dish is a centerpiece worthy of any special occasion. Alongside the main recipe, discover variations that cater to diverse preferences, including a delectable Slow Cooker Apricot Mustard Leg of Lamb for effortless preparation, and a Grilled Apricot Mustard Leg of Lamb for a smoky summer feast. Whether you prefer the classic roasted method or seek a modern twist, these recipes offer a range of options to suit your culinary desires.
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APRICOT MUSTARD GLAZED LEG OF LAMB
Make and share this Apricot Mustard Glazed Leg Of Lamb recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
- Reserve 2 tbsps.
- of marinade for sauce.
- Brush remainder all over lamb.
- Season well with salt and pepper.
- Marinate for 30 minutes.
- Broil lamb for 3 minutes per side.
- Then bake lamb at 425 degrees 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.
- Add red wine to pan and reduce to 1 tbsp.
- Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
- Bring to boil and hoil for 2 minutes.
- Slice lamb in thin slices against the grain.
- Serve with some sauce poured over.
Nutrition Facts : Calories 563.4, Fat 35.8, SaturatedFat 13.9, Cholesterol 152, Sodium 664.7, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 43.5
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
APRICOT GLAZED LAMB
Steps:
- Preheat the oven to 425 degrees F.
- Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
- For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.
APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB
Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 8
Number Of Ingredients 9
Steps:
- Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
- Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
- Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
- Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
- Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.
Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
Tips:
- Select the right cut of lamb: A leg of lamb is a classic choice for roasting, as it is a flavorful and tender cut of meat. You can also use a shoulder of lamb, which is a less expensive cut but still has a lot of flavor.
- Trim excess fat: Before cooking, trim excess fat from the lamb to help it cook evenly and reduce shrinkage.
- Marinate the lamb: Marinating the lamb in a mixture of olive oil, herbs, and spices will help to enhance its flavor and make it more tender.
- Roast the lamb at the right temperature: Roast the lamb at a high temperature (425°F) for the first 15 minutes to sear the meat and then reduce the temperature to 325°F to finish cooking. This will help to create a crispy crust and a juicy interior.
- Use a meat thermometer: Use a meat thermometer to ensure that the lamb is cooked to your desired doneness. The internal temperature of the lamb should reach 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
- Let the lamb rest before carving: After roasting, let the lamb rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Apricot mustard glazed leg of lamb is a delicious and impressive dish that is perfect for a special occasion dinner. The combination of sweet apricots, tangy mustard, and savory herbs creates a flavorful glaze that perfectly complements the tender lamb. This recipe is easy to follow and can be tailored to your own taste preferences. Whether you like your lamb rare or well-done, this recipe will help you achieve perfectly cooked lamb every time.
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