Serves: 8
1. Make about 16 small slits, each about 1/4 inch wide and 1/2 inch deep, over surface of lamb. Place slice of garlic and sprig of rosemary in each slit. Place lamb in large resealable plastic food-storage bag or shallow glass or plastic dish.
2. 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.
3. Heat oven to 325°.
4. Remove lamb from marinade reserve marinade. Place lamb, fat side up, in shallow roasting pan. Insert meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
5. Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°. Cover with aluminum foil and let stand 10 to 15 minutes. (Temperature will continue to rise about 5°, and lamb will be easier to carve.)
6. Place apricots in food processor or blender. Cover and process until smooth. Mix apricots, 1/4 cup of the reserved marinade, remaining 1 tablespoon honey and the chopped rosemary in 1-quart saucepan. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.
NUTRITION FACTS: Calories 400 (Calories from Fat 180) Fat 20g (Saturated 5g) Cholesterol 125mg Sodium 170mg Carbohydrate 16g (Dietary Fiber 1g) Protein 40g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 2% Iron 18% DIET EXCHANGES: 6 Lean Meat 1 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Apricot-Rosemary Marinated Leg of Lamb recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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