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How To make Apricot Mustard Glazed Leg Of Lamb
1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves; chopped
2 tb Soy sauce
2 tb Olive oil
1 ts Dried rosemary
3 lb Lamb leg; butterflied
1/2 c Red wine
1 c Beef stock; canned/homemade
Salt Ground pepper; to taste 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. 1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper. 2. Marinate for 30 minutes. 3. Broil lamb for 3 minutes per side. Then bake lamb at 425F(220C) 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. 4. Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 minutes. 5. Slice lamb in thin slices against the grain. Serve with some sauce poured over. Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match.
How To make Apricot Mustard Glazed Leg Of Lamb's Videos
Rack of Lamb with an Awesome Garlic Herb Marinade!
You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven. FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? For the garlic-herb marinade
???? 10 garlic cloves
???? ¼ cup extra virgin olive
???? 1 cup lightly packed fresh parsley
???? 2 tsp dry rosemary
???? ½ teaspoon red pepper flakes
For the rack of lamb
???? 2 lamb racks
???? Kosher salt and ground black pepper
Fresh Mint Sauce for Lamb Recipe
Step-by-step Mint Sauce for Lamb recipe. Lamb is traditionally served with mint sauce. The fresh, zingy taste of Mint makes it a perfect partner. This recipe is one of my boyfriend's favorites.
Prep Time: 5 min
Cook Time: 0 min
Total Time: 5 min
Yield: 2 servings
Ingredients
1 1/2 tbsp white wine vinegar
1 tbsp sugar
1 tbsp water
10g mint leaves
Instructions
Finely chop the mint leaves. Put white wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Add water and mint leaves. Let steep for 5 minutes, then serve immediately with lamb.
Recipe:
#mint #mintsauce #marecipes
Smoked Lamb Ribs with Apricot BBQ Glaze | Grilled Lamb Ribs on UDS Smoker
Smoked Lamb Ribs with Apricot BBQ Glaze
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Lamb has a unique flavor that’s great prepared on the smoker. I’m starting with a couple racks of American raised lamb ribs.
Take them out of the package and inspect the back side for membrane. The easiest way to remove it is with a piece of paper towel. Pry up an edge and pull it off just like pork ribs.
You’ll notice the meat side has a layer of fat. Leave this fat on because it will render down and give the ribs a rich flavor. I use a knife to make score lines across the fat to aid in this process, also it allows the seasonings to get down into the meat.
For the seasoning process I first coat the outside with a little Dijon Mustard; then a good dusting of Killer Hog's The AP Rub mixed with added herbs (oregano, rosemary, & thyme).
Lastly add a light coat of Killer Hogs The BBQ Rub for just a touch of sweetness and color.
Lamb ribs cook just like any other ribs on the smoker. They need just a touch of smoke followed by time to tenderize. I’m using my Gateway Drum for the cooking process but any smoker/grill will do the job. Run the pit at 250-275⁰ and add a couple chunks of Cherry Wood (grillewood.com) to the hot coals. Cherry pairs well with lamb, and has a mild smoke that doesn’t cover up the taste of the meat.
Lamb ribs need about 2 hours in the smoke. Start them out meat side up and flip after 45 minutes so they cook even on both sides. Once they’ve reached the desired color and the fat has started to render; wrap them in a single layer of aluminum foil. This step tenderizes the ribs. After an hour in the wrap they’re ready to glaze.
I’m using a sweet Apricot BBQ Glaze for these: combine a cup of Killer Hogs The BBQ Sauce with 2oz of Apricot Preserves and 2oz of apple juice. Heat this mixture over medium heat until smooth and brush on the meat side of the lamb ribs.
Place them back on the pit for 15 minutes to set the glaze. At this point you’re ready to cut the ribs into 1 bone pieces and serve.
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How to cook gammon - BBC Good Food
@bakingtheliberty shows you a step by step process of how to make the perfect gammon. She adds a sticky honey and mustard glaze which gives it just the right sweetness that contrasts with the saltiness of the meat.
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How to cook Lamb with Apricot Jam
Lamb with Apricot Jam
You can use beef or pork instead of lamb
You may add more seasoning
You can use apple sauce or apple jam in lieu of apricot jam.
#LambRecipe
#RoastLamb
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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