1. The crisp coating keeps the lamb succulent and juicy. 2. Bake 10 minutes longer for medium-done. 3. If you use frozen lamb, defrost in the refrigerator overnight. 4. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. 5. Reserve 2 tbsps. 6. of marinade for sauce. 7. Brush remainder all over lamb. 8. Season well with salt and pepper. 9. Marinate for 30 minutes. 10. Broil lamb for 3 minutes per side. 11. Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink. 12. Remove from oven and let rest on a serving dish for 10 minutes. 13. Pour off any fat in pan. 14. Add red wine to pan and reduce to 1 tbsp. 15. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. 16. Bring to boil and hoil for 2 minutes. 17. Slice lamb in thin slices against the grain. 18. Serve with some sauce poured over. ---------------------------------------------------------------------------
Nutrition
Ingredients
