Apricot goes very well with lamb and this was a delicious combination with a hint of mint. I will definitely make it again. Highly recommended for anyone who enjoys lamb.
1 Leg of Lamb Roast (3 lbs)
Seasoning (Alpine Touch, Brown Sugar Bourbon, Tarragon, Mediterranean Basil, Ground Cinnamon)
1/4 tsp Garlic Powder
1 Cup Apricot Preserve
2 tsp Balsamic Vinegar
1 Tbsp dried Mint leaves
1 tsp dried Tarragon
2/3 Cups dried apricot halves (cut into strips)
2 Tbsp unsalted butter (melted)
2 Tbsp Brown Sugar
dash ground Cinnamon
Preheat the oven to 325 degrees Cover the bottom of a pan with foil to make clean-up easy. Place the lamb roast in the pan with the fat side up. Cook for 25-30 minutes per pound. using a meat thermometer a reading of 135-140 for medium rare, cook more for more well done. Prepare apricot glaze with about 10 minutes left for cooking.
To prepare the glaze combine all of the glaze ingredients into a bowl and mix thoroughly. Remove lamb from oven and spoon over the roast to cover. Return tot he oven for another 10 minutes. Remove and serve slices with glaze spooned over the cut slices. Enjoy!
|Set the roast on a plate for seasoning|
|The delicious seasoning that I used|
|Season all sides of the roast and place in the pan|
|Combine the glaze ingredients|
|Remove the roast from the oven and cover with the apricot glaze|
|Serve & Enjoy|