Apricot-Glazed Lamb Roast
If you can’t find a boneless leg of lamb, ask the butcher to remove the bone adn trim the fat from a gone-in roast. Balsamic vinegar adn a light touch of sesame oil enhance teh apricot flavor for this distinctive glaze and sauce.
One 4 pound boneless leg of lamb, trimmed of fat
1 teaspoon toasted sesame oil
1 tablespoon chopped fresh roesmary or teaspoon dried
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 cup apricot preserves
2 tablespoon balsamic vinegar, divided
3/4 cup apricot nectar
2 teaspoons cornstarch
1. preheat oven to 425. Coat a roasting pan with cooking spray.
2. Mark several shallow diagonal cuts in lamb; tie kitchen string around it in 5 places. Rub oil thn rosemary, salt and pepper all over the lamb and into the cuts; transfer to the prepared pan.
3. Roast the lamb for 20 minutes. Reduce heat to 375 and turn the meat over. Continue roasting fo r 40 minutes more.
4. Combine apricot preserves and 1 tablespoon vinegar in a small bowl. Remove the roast from the oven, spread the preserves mixture on it an dpour apricot nectar into the pan. Continue roasting until a thermometer inserted in to the thicksedst part register 140.
