Best Apricot Rosemary Marinated Leg Of Lamb Recipes

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APRICOT-ROSEMARY MARINATED LEG OF LAMB



Apricot-Rosemary Marinated Leg of Lamb image

Number Of Ingredients 0

Steps:

  • 1. Make about 16 small slits, each about 1/4 inch wide and 1/2 inch deep, over surface of lamb. Place slice of garlic and sprig of rosemary in each slit. Place lamb in large resealable plastic food-storage bag or shallow glass or plastic dish.2. 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.3. Heat oven to 325°.4. Remove lamb from marinade reserve marinade. Place lamb, fat side up, in shallow roasting pan. Insert meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.5. Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°. Cover with aluminum foil and let stand 10 to 15 minutes. (Temperature will continue to rise about 5°, and lamb will be easier to carve.)6. Place apricots in food processor or blender. Cover and process until smooth. Mix apricots, 1/4 cup of the reserved marinade, remaining 1 tablespoon honey and the chopped rosemary in 1-quart saucepan. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.NUTRITION FACTS: Calories 400 (Calories from Fat 180) Fat 20g (Saturated 5g) Cholesterol 125mg Sodium 170mg Carbohydrate 16g (Dietary Fiber 1g) Protein 40g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 2% Iron 18% DIET EXCHANGES: 6 Lean Meat 1 FruitFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

APRICOT GLAZED LAMB



Apricot Glazed Lamb image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Number Of Ingredients 11

1 rack of lamb
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons canola oil, plus 3 teaspoons
1 cup apricot preserves
2 tablespoons stone-ground mustard
1/2 cup water
1/2 cup panko bread crumbs
1 tablespoon freshly chopped tarragon leaves
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped thyme leaves

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 MUSTARD GLAZED LEG OF LAMB



Apricot Mustard Glazed Leg Of Lamb image

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

1/4 cup apricot jam
2 tablespoons honey mustard
2 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
3 lbs leg of lamb, butterflied
1/2 cup red wine
1 cup beef stock, canned/homemade
salt
ground pepper

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

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Apricot rosemary marinated leg of lamb recipe is an incredibly flavorful and delicious way to cook lamb. This recipe is a perfect blend of sweet and savory, with apricot providing the sweetness and rosemary adding an earthy herbaceous flavor. The result is a dish that is sure to impress your guests and leave them wanting more.

Ingredients

To make apricot rosemary marinated leg of lamb, you will need the following ingredients:
  • 1 boneless leg of lamb (about 4-5 pounds)
  • 1 cup apricot preserves
  • 1/4 cup olive oil
  • 1/4 cup fresh rosemary leaves (chopped)
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Marinade Preparation

To prepare the marinade, begin by whisking together the apricot preserves, olive oil, lemon juice, chopped rosemary leaves, salt, and black pepper in a bowl. Once the marinade is well combined, set it aside for a moment.

Preparing the Lamb

Before marinating the lamb, it is important to remove any excess fat or silver skin. Also, make small slits on the surface of the lamb so that the marinade can penetrate deep into the meat. Once the lamb is ready, place it in a dish or large plastic bag and pour the marinade over it. Make sure to coat the lamb well and massage the marinade into the meat.

Marinating the Lamb

Once the lamb is coated with the prepared marinade, cover the dish with plastic wrap or seal the bag, and place it in the refrigerator to marinate for at least 4 hours or preferably overnight. This will allow the lamb to absorb all of the flavor from the marinade and become tender and juicy.

Cooking the Lamb

When you are ready to cook the lamb, preheat your oven to 375°F (190°C). Remove the lamb from the marinade, and place it on a roasting pan. Do not discard the marinade; instead, pour it over the lamb while it cooks. Roast the lamb for about 1 to 1 1/2 hours, until the internal temperature reaches 140°F (60°C) for medium-rare or 145°F (63°C) for medium.

Serving

Once the lamb is cooked, remove it from the oven and let it rest for at least 15 minutes before carving into slices. Serve the lamb with the pan juices and any additional garnish of your choice, like roasted garlic, fresh herbs or vegetables.

Conclusion

Apricot rosemary marinated leg of lamb recipe is a delicious and flavorful way to cook lamb. This recipe is perfect for any occasion, from a family dinner to a special gathering, and it is guaranteed to impress your guests. So, take your time and marinate your lamb for a truly unforgettable taste experience.
When it comes to cooking a leg of lamb, marinating it can make all the difference in flavor and texture. One interesting and flavorful way to marinate a leg of lamb is with an apricot rosemary marinade. In this article, we will provide valuable tips on how to make a delicious apricot rosemary marinated leg of lamb.

Selecting the right cut of lamb

To ensure the best taste and texture, it is important to choose the right cut of lamb. For a marinated leg of lamb, bone-in is preferable as it will hold its shape better and prevent the meat from drying out during cooking. A good size to aim for is around 3-4 pounds. Make sure the lamb is fresh, and not past its sell-by date.

Preparing the lamb

Before marinating the leg of lamb, it is important to prepare it properly. Rinse the lamb under cold water and pat it dry with paper towels. Trim excess fat from the meat, leaving a thin layer to keep the meat moist while cooking. If desired, score the fat in a crosshatch pattern to help the marinade penetrate the meat further.

Creating the marinade

The marinade is where all the flavors come from. In a bowl, mix apricot jam, red wine vinegar, minced garlic, chopped rosemary, salt, and black pepper together. Use a whisk to ensure all ingredients are well combined. Taste the marinade and adjust seasoning as needed.

Marinating the lamb

Place the lamb in a large zip-lock bag or a deep dish. Pour the marinade over the lamb, making sure it coats the meat thoroughly. Seal the bag or cover the dish and refrigerate for 24-48 hours. The longer the lamb is marinated, the more flavor it will have. Turn the lamb over occasionally to ensure even marination.

Cooking the lamb

Preheat the oven to 350°F (180°C). Remove the lamb from the marinade and place it on a roasting pan. Reserve the marinade. Roast the lamb in the preheated oven for about 1-1/2 to 2 hours or until it reaches an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. Baste the lamb every 20-30 minutes with the reserved marinade to keep it moist and flavorful.

Resting and slicing the lamb

Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and makes the lamb more tender. Slice the lamb against the grain, and serve with the pan juices and your favorite side dishes.

Tips for success

-Make sure to marinate the lamb for at least 24 hours to allow the flavors to fully penetrate the meat. -Cover the lamb with foil during the first hour of cooking to prevent it from drying out. -If you want a crispy exterior, sear the lamb first in a hot skillet for about 3-4 minutes on each side before placing it in the oven. -Discarding the marinade is recommended, as it may have come into contact with raw meat and could harbor harmful bacteria. -Choose fresh and quality ingredients for the marinade to get the best possible flavor.

Conclusion

A good marinade can transform a simple cut of lamb into a flavorful and memorable meal. With these tips, you can create a delicious apricot rosemary marinated leg of lamb that is sure to impress your family and friends. So, go ahead and try it out for yourself!

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