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.