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
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 350ºF 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. 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.