Lamb loin roast with apricot glaze
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | (2 1/2- to 3-pound) lean fresh lamb loin roast, |
| Bone-in (bone Just cut through at one-inch intervals) | ||
| ½ | cup | Apricot jam |
| 1 | tablespoon | Horseradish |
| 1 | tablespoon | Mustard |
| 1 | teaspoon | Olive oil |
| 2 | teaspoons | Chopped fresh rosemary |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Seasoned pepper |
| Festive rice | ||
Directions
In a small bowl, blend apricot jam, horseradish and mustard; set aside. To prepare roast: Place bone side down on flat surface. Pull meat flap down to be even with bone and form roast into a tight roll.
Tie string around length of roast to prevent bones from spreading.
Tie roast at one-inch intervals, securing the rolled shape, making sure string does not slip into cuts. Using a roasting pan with rack, place lamb on rack, bone side down. Brush with olive oil and rub rosemary, garlic powder and seasoned pepper. Roast lamb in preheated 350-degree oven to desired degree of doneness; 31 to 35 minutes per pound or 150 degrees for medium-rare, 36 to 38 minutes per pound or 160 degrees for medium. During the last 30 minutes of roasting, brush with apricot glaze several times. When the lamb is done, remove from oven, cover and let stand for 10 minutes. Slice and serve over festive rice. Makes four servings. Tip: How to order roast: Ask for a lamb loin roast, bone-in. Have meat cutter cut through bone at about one-inch intervals so roast can be sliced. Cuts should be no more than one inch deep. Festive Rice: In large skillet melt one-half cup butter or margarine and saute 1¼ cups diced mixed dried fruits, one-third cup slivered almonds and one-quarter cup sliced green onion for two to three minutes. Serve in three cups cooked rice and heat through. Season to taste with salt and pepper.
TO ALL Submitted By DAVE M. WARREN SUBJ ROAST LAMB On 10-23-95
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