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 
           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.