Ingredients:

1/4 cup apricot jam
2 tablespoons honey mustard
2 garlic cloves chopped
2 tablespoons Soy sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
3 pounds lamb leg butterflied
1/2 cup red wine
1 cup beef stock canned/homemade
salt and ground pepper to taste

Directions:

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 tablespoons 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 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. Add red wine to pan and reduce to 1 tablespoon. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and boil for 2 minutes. Slice lamb in thin slices against the grain. Serve with some sauce poured over.