Apricot Lamb

Dinner tonight, February 19, 2015
Absolute delicious, so tasty and sweet , if you like lamb you have to make this
4 Servings

  • 1 cup apricot preserves
  • 4 teaspoons Dijon mustard
  • 2 teaspoon bottled minced garlic
  • 2 teaspoon low-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • 500 g Lamb rump roast
  • Cooking spray

1) Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; and brown on each side .

Add the lamb rump roast to greased baking dish. Use roasting thermometer to get the perfect roast, 60℃ warm, pink throughout, 65℃ hot pink center.

Pour over apricot mixture and cook in a pre-heated oven on 190℃ till lamb rump reach desired temperature

Slice lamb rump roast and serve with rice and the rest of the apricot mixture

Nutritional notes:
Calories per serving (approx.) 287
Carbs per serving (approx.) 26.7g

Conversion calculator
blog comments powered by Disqus