---------- Recipe via Meal-Master (tm) v8.02
  Categories: Lamb, Fruits, Canadian
       Yield: 6 servings
     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
            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.