1/2 cup apricot jam
1 tablespoon prepared ground horseradish
1 tablespoon prepared mustard
2-1/2 to 3 pounds American lamb loin roast, rolled and tied
1 teaspoon olive oil
2 teaspoons chopped fresh rosemary
2 cloves garlic, finely chopped
1 teaspoon seasoned pepper

Preheat oven to 350ºF.



In a small bowl, blend apricot jam, horseradish and mustard; set aside.

Using a roasting pan with rack, place lamb on rack. Brush with olive oil and rub with rosemary, garlic powder and seasoned pepper.

Roast lamb in oven for 1 hour to 1 hour and 30 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.

During last 30 minutes of roasting, brush with apricot glaze several times.

Source: http://www.americanlamb.com