Apricot Mustard Glazed Leg Of Lamb Recipes

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APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB



Apricot- and Rosemary-Marinated Leg of Lamb image

Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h30m

Yield 8

Number Of Ingredients 9

5-pound bone-in leg of lamb
8 small cloves garlic, cut lengthwise in half
4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
1/2 cup dry red wine or nonalcoholic red wine
1/4 cup olive or vegetable oil
2 tablespoons honey
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary leaves

Steps:

  • Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
  • Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
  • Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
  • Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
  • Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.

Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg

SIMPLE APRICOT-GLAZED MEATLOAF



Simple Apricot-Glazed Meatloaf image

I know everyone says their mum's meatloaf is the best and I am one of those who agree--my mum's recipe is the best! This has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare--garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness and mum is always right!

Provided by Sahara B

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 ½ pounds ground beef
1 cup bread crumbs
1 small onion, minced
1 large egg, beaten
2 cloves garlic, minced
1 ½ tablespoons apricot preserves
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
1 cup ketchup
½ cup apricot preserves
¼ cup brown sugar
2 tablespoons hot sauce (such as Frank's Red Hot ®)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
  • Bake in the preheated oven for 45 minutes.
  • Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
  • Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 54.9 g, Cholesterol 100.6 mg, Fat 19.7 g, Fiber 1.4 g, Protein 23.4 g, SaturatedFat 7.4 g, Sodium 1781.9 mg, Sugar 33.8 g

APRICOT MUSTARD GLAZED LEG OF LAMB



Apricot Mustard Glazed Leg Of Lamb image

Make and share this Apricot Mustard Glazed Leg Of Lamb recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 41m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup apricot jam
2 tablespoons honey mustard
2 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
3 lbs leg of lamb, butterflied
1/2 cup red wine
1 cup beef stock, canned/homemade
salt
ground pepper

Steps:

  • 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 tbsps.
  • 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 425 degrees 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 tbsp.
  • Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
  • Bring to boil and hoil for 2 minutes.
  • Slice lamb in thin slices against the grain.
  • Serve with some sauce poured over.

Nutrition Facts : Calories 563.4, Fat 35.8, SaturatedFat 13.9, Cholesterol 152, Sodium 664.7, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 43.5

APRICOT-MUSTARD GLAZE



Apricot-Mustard Glaze image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

Steps:

  • Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
  • Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

APRICOT GLAZED LAMB



Apricot Glazed Lamb image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Number Of Ingredients 11

1 rack of lamb
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons canola oil, plus 3 teaspoons
1 cup apricot preserves
2 tablespoons stone-ground mustard
1/2 cup water
1/2 cup panko bread crumbs
1 tablespoon freshly chopped tarragon leaves
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
  • For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.

MUSTARD & APRICOT-GLAZED HAM



Mustard & Apricot-Glazed Ham image

Glazing a bone-in ham with apricot jam gives it an attractive look and delicious flavor. It's the star of many of our Sunday suppers.-Galelah Dowell, Fairland, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 18-20 servings.

Number Of Ingredients 5

1 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

Steps:

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through. , Freeze option: Freeze cooled sliced ham in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts :

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