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Apricot Mustard Glazed Leg Of Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)253.9081
Energy (kCal)3822.397
Carbohydrates (g)82.3773
Total fats (g)270.7912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apricot jam 1/4 cup 193.6 51.52 0.56 0.16
    honey mustard 2 tablespoons 62.1 8.478 0.294 3.0
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    rosemary 1 teaspoon dried 0.917 0.1449 0.0232 0.040999999999999995
    leg lamb 3 butterflied 3129.84 0.0 243.7193 232.2886
    red wine 1/2 cup - - - -
    beef stock 1 cup 171.36 18.6732 6.3252 8.0892
    salt - - - -
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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