Apricot Sauce For Lamb Recipes

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APRICOT SAUCE RECIPE



Apricot Sauce Recipe image

Skip the Chinese plum sauce and make this tangy apricot sauce instead.

Provided by Spruce Eats Staff

Categories     Sauces

Time 1h

Number Of Ingredients 7

2 pounds fresh apricots
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon low-sodium soy sauce
1/2 teaspoon red pepper flakes
1/2 tablespoon salt
1/2 cup apple cider vinegar

Steps:

  • Gather the ingredients.
  • Prepare a water bath canner and 4 (1/2-pint) canning jars.
  • Halve, pit and chop the apricots.
  • Combine all ingredients in a large saucepan or Dutch oven.
  • Bring to a boil. Reduce heat.
  • Cook until thick, with a syrup-like consistency. This will take anywhere from 20 minutes to an hour.
  • If desired, purée the sauce using an immersion blender.
  • Ladle into hot, clean jars leaving about 1/4-inch head space.
  • Top with the 2-piece lids and rings, and process in a water bath canner for 15 minutes.

Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 59 mg, Sugar 6 g, Fat 0 g, ServingSize About 4 half pints (64 servings), UnsaturatedFat 0 g

LAMB & APRICOT STEW



Lamb & apricot stew image

A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

2 tbsp olive oil
250g stewing lamb pieces
1 onion , thinly sliced
1 garlic clove , chopped
1 tbsp chopped ginger
2 tsp ras-el-hanout , Berber or other Middle Eastern spice mix
1 tbsp tomato purée
5 soft dried apricots , halved
300ml vegetable or chicken stock
cooked couscous , mint or coriander leaves, and lemon wedges, to serve

Steps:

  • In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium

APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB



Apricot- and Rosemary-Marinated Leg of Lamb image

Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h30m

Yield 8

Number Of Ingredients 9

5-pound bone-in leg of lamb
8 small cloves garlic, cut lengthwise in half
4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
1/2 cup dry red wine or nonalcoholic red wine
1/4 cup olive or vegetable oil
2 tablespoons honey
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary leaves

Steps:

  • Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
  • Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
  • Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
  • Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
  • Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.

Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg

APRICOT SAUCE FOR LAMB



Apricot Sauce for Lamb image

I have posted this in response to a recipe request for lamb leftovers. This sauce is quick and easy to make and is great with leftovers.

Provided by Stacey Sweet

Categories     Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 (7 1/2 ounce) can apricots
1 teaspoon arrowroot
1 teaspoon dry mustard
1 tablespoon lemon juice
1 tablespoon liquid honey

Steps:

  • ddrain can of apricots, reserving juice.
  • chopp apricots coarsely, place in a medium saute pan.
  • blend the reserved apricot juice with the arrowroot powder and mustard, stir well.
  • pour apricot mixture over apricots, add lemon juice and honey, mix well.
  • cook on low heat stirring constanly until the sauce thickens and clears.

APRICOT GLAZED LAMB



Apricot Glazed Lamb image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Number Of Ingredients 11

1 rack of lamb
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons canola oil, plus 3 teaspoons
1 cup apricot preserves
2 tablespoons stone-ground mustard
1/2 cup water
1/2 cup panko bread crumbs
1 tablespoon freshly chopped tarragon leaves
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
  • For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.

HERB-CRUSTED GRILLED LAMB WITH APRICOT RELISH



Herb-Crusted Grilled Lamb with Apricot Relish image

Categories     Lamb     Apricot     Mint     Rosemary     Bell Pepper     Summer     Grill/Barbecue     Shallot     Oregano     Gourmet

Yield Makes 4 servings

Number Of Ingredients 22

For lamb
1/4 cup coarsely chopped fresh oregano
2 tablespoons coarsely chopped fresh rosemary
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon minced garlic
3 tablespoons olive oil
2 (1-lb) lamb leg top roasts
For apricot relish
3/4 lb fresh apricots (about 6), cut into 1/4-inch pieces
1 bottled roasted red pepper, rinsed, patted dry, and cut into 1/4-inch pieces (1/3 cup)
3 tablespoons minced shallot
3 tablespoons coarsely chopped fresh mint
2 tablespoons red-wine vinegar
2 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
1 teaspoon packed brown sugar
3/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon salt
Special Equipment
a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Steps:

  • Prepare lamb:
  • Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
  • Make relish:
  • Stir together all relish ingredients and season with pepper.
  • To cook lamb using a charcoal grill:
  • Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
  • To cook lamb using a gas grill:
  • Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
  • Serve lamb:
  • Thinly slice lamb across the grain and serve with relish.

LAMB WITH APRICOTS



Lamb with Apricots image

When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

1 large onion, chopped
2 tablespoons olive oil
1 boneless lamb shoulder roast (2-1/2 to 3 pounds), cubed
1 teaspoon each ground cumin, cinnamon and coriander
Salt and pepper to taste
1/2 cup dried apricots, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon grated orange zest
1-1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

LAMB STEW WITH APRICOTS



Lamb Stew With Apricots image

Provided by Robert Farrar Capon

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 10

6 tablespoons butter
2 pounds lean lamb, cubed
2 medium onions, chopped
2 teaspoons lemon juice, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon pepper
2 cups boiling lamb stock or water
1 teaspoon cinnamon
1/4 cup seedless raisins
16 dried apricot halves

Steps:

  • Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
  • Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.

Nutrition Facts : @context http, Calories 1149, UnsaturatedFat 50 grams, Carbohydrate 16 grams, Fat 116 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 61 grams, Sodium 601 milligrams, Sugar 11 grams, TransFat 0 grams

APRICOT LAMB CHOPS



Apricot Lamb Chops image

My sweet and savory chops are a speedy one-skillet entree. On evening my husband, Teddy, comes home late from selling farm equipment, I can hurry them right to the table.-Aleta Beane, Benton, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

12 lamb loin chops (1 inch thick)
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons Dijon-mayonnaise blend
2 tablespoon brown sugar
1/2 cup apricot nectar
2 tablespoons minced fresh mint
2/3 cup dried apricot halves, cut into 1/4-inch strips

Steps:

  • Sprinkle lamb chops with salt and garlic powder. Rub each side of chops with Dijon-mayonnaise blend and sprinkle with brown sugar. in a large nonstick skillet coated with cooking spray, brown chops on both sides over medium-high heat., Add apricot nectar and mint. Reduce heat; cover and simmer for 12-15 minutes. Add apricots. Simmer, uncovered, 5 minutes longer or until meat reaches desired doneness and sauce is slightly thickened. Serve sauce over lamb.

Nutrition Facts :

LAMB SHANKS WITH APRICOTS AND CHICKPEAS



Lamb Shanks With Apricots and Chickpeas image

This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).

Provided by David Tanis

Categories     meat, tagine, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 13

About 4 to 5 pounds lamb shanks (4 total)
Salt and pepper
1/4 cup olive oil
1 large onion, diced (about 1 1/2 cups)
1 1/2 teaspoons grated garlic (from 1 large clove)
1 dried bay leaf
Large pinch of saffron
3 tablespoons tomato paste
1 tablespoon sweet paprika
1/2 pound dried apricots (1 generous cup)
1 pound parsnips, peeled and cut into 2-inch chunks (slice any larger end pieces in half lengthwise)
1 (14-ounce) can chickpeas, drained (1 1/2 cups)
1/2 cup roughly chopped cilantro leaves and tender stems

Steps:

  • Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
  • Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
  • Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
  • When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
  • To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.

MOROCCAN LAMB STEW WITH APRICOTS



Moroccan Lamb Stew with Apricots image

The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Provided by Jasmine

Time 2h25m

Yield 4

Number Of Ingredients 19

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
½ teaspoon ground turmeric
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 (3 inch) cinnamon sticks
2 cups low-sodium chicken stock
1 cup dried apricots, halved
2 (3 inch) orange peel strips
1 tablespoon honey
¼ cup chopped fresh cilantro
¼ cup toasted pine nuts

Steps:

  • Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  • Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  • Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  • Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g

LAMB CHOPS WITH APRICOT AND HERB SAUCE



Lamb Chops With Apricot and Herb Sauce image

This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.

Provided by bluemoon downunder

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless lamb steaks, boneless, trimmed of all visible fat
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
4 ounces dried apricot halves
14 fluid ounces low sodium chicken broth
1/2 teaspoon balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt (to taste)
1/8 teaspoon ground nutmeg

Steps:

  • Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
  • Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
  • Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
  • Reserve half of the apricots and set aside.
  • Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
  • Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
  • Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy's Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.

Nutrition Facts : Calories 87.2, Fat 0.8, SaturatedFat 0.2, Sodium 179.9, Carbohydrate 19.5, Fiber 2.3, Sugar 15.3, Protein 3.1

SLOW COOKER LAMB STEW WITH APRICOTS



Slow Cooker Lamb Stew with Apricots image

We saw the basis for this recipe at a 4-H presentation. We adapted it to our taste and love it. The coriander, cumin, cinnamon, allspice, clove, and dried apricot mixture really makes this lamb stew extra special.

Provided by Dari Bailey

Categories     Soups, Stews and Chili Recipes     Stews

Time 4h35m

Yield 10

Number Of Ingredients 20

½ cup all-purpose flour
2 teaspoons paprika
2 teaspoons ground black pepper, divided, or more to taste
2 pounds cubed lamb stew meat
1 ½ tablespoons olive oil
1 large onion, chopped
¼ cup chopped jalapeno pepper
2 cloves garlic, finely chopped
½ cup chopped dried apricots
1 teaspoon ground cumin, or more to taste
1 teaspoon ground coriander, or more to taste
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground allspice, or more to taste
1 whole clove, or more to taste
2 (14.5 ounce) cans stewed tomatoes
2 tablespoons brown sugar
6 medium potatoes, peeled and cut into chunks
6 medium carrots, peeled and chopped
1 cup beef broth, or more as needed
1 pinch salt to taste

Steps:

  • Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.
  • Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.
  • Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 45.2 g, Cholesterol 49.4 mg, Fat 7.9 g, Fiber 6.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 351.1 mg, Sugar 12.5 g

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4 x - 6 lamb steaks, each weighing about 150 g (6 ounce) salt freshly grnd black pepper for the sauce: 2 c. fresh apricots, kernels removed or possibly 3/4 c. dry apricots; 1 x - 2 Tbsp. honey (to taste) 2 Tbsp. minced fresh mint (or possibly 1 Tbsp. dry) a few drops of lemon juice
From cookeatshare.com


ROSEMARY ROASTED LAMB WITH APRICOT-CITRUS SAUCE
Heat the oven to 325°F. Place lamb in a roasting pan. Combine matzoh meal, 1 tablespoon rosemary, garlic, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub matzoh-herb mixture over lamb, then drizzle with olive oil. Roast lamb for 1 hour. Meanwhile, combine juices; pour over lamb then roast for an additional 1 1/2 hours ...
From apricotproducers.com


SLOW-BRAISED LAMB WITH APRICOT MADEIRA SAUCE - HALLMARK …
Preheat oven to 350°F. Heat olive oil in a heavy bottom roasting pan over medium high heat; season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside. To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery; sauté until tender, stirring frequently.
From hallmarkchannel.com


PERFECT EASTER ROAST: APRICOT STUFFED LEG OF LAMB - SOMEBODY …
2022-04-13 Preheat the oven to 200°C Fan. Mix the chopped herbs, breadcrumbs, apricots, onions and pecans/walnuts in a large bowl and season with salt and pepper. Add a tbsp of white wine and oil and mix well. Take the marinated lamb out of the fridge. Spread the herby apricot stuffing on the flesh-side of the lamb leg.
From somebodyfeedseb.com


APRICOT-BRAISED LAMB WITH ISRAELI COUSCOUS | RICARDO
Lamb. With the rack in the middle position, preheat the oven to 325°F (165°C). In a Dutch oven or large ovenproof pot over high heat, brown the roast in the oil. Add the onion and stir to coat with the rendered fat. Cook over medium heat for 5 minutes or until the onion is tender. Add the nectar, broth and harissa.
From ricardocuisine.com


SLICED LAMB IN APRICOT MUSHROOM SAUCE - MEAT - KOSHER RECIPE
Directions. Preheat oven to 350. Place vegetables, apricot preserves, liquid, and seasoning into a medium bowl. Mix until combined. Place meat in roasting pan and pour apricot mixture over it. Bake covered for 2 to 2 ½ hours. Check meat during baking. You may want to mix it so that the flavor of juice gets well absorbed.
From chabad.org


ROASTED LEG OF AMERICAN LAMB WITH APRICOT CHUTNEY | AMERICAN …
2020-04-01 Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving. Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.
From americanlamb.com


SLICED LAMB IN APRICOT MUSHROOM SAUCE - MAIN DISH - KOSHER …
Directions. Preheat oven to 350. Place vegetables, apricot preserves, liquid, and seasoning into a medium bowl. Mix until combined. Place meat in roasting pan and pour apricot mixture over it. Bake covered for 2 to 2 ½ hours. Check meat during baking. You may want to mix it so that the flavor of juice gets well absorbed.
From chabad.org


SLOW COOKED LAMB WITH APRICOTS AND ALMONDS - SEARCHING FOR SPICE
2021-11-16 Add the onion, ginger and garlic. Add the stock. Cook on low for 7 hours. Add the dried apricots to the slow cooker and cook for another hour. Put the almonds in a dry frying pan and heat gently, keep shaking the pan so they don't burn. When they are golden, set them aside until you are ready to serve.
From searchingforspice.com


APRICOT LAMB CHOPS RECIPE | MYRECIPES
Directions. 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; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot ...
From myrecipes.com


LEG OF LAMB WITH APRICOT SAUCE - THE LONDON ECONOMIC
2021-11-29 Preheat the oven to 140 ° C. Cut the skin and fat off the leg of the lamb. Brush well with olive oil and garlic, season with salt and pepper …
From thelondoneconomic.com


LAMB CHOPS WITH SPICY APRICOT SAUCE RECIPE - EASY RECIPES
½ cup apricot preserves 2 teaspoons Dijon mustard 1 teaspoon bottled minced garlic 1 teaspoon low-sodium soy sauce ½ teaspoon Worcestershire sauce ¼ teaspoon salt ⅛ teaspoon ground cinnamon ⅛ teaspoon black pepper 8 (4-ounce) lamb loin chops, trimmed Cooking spray
From recipegoulash.cc


LAMB CHOPS & ORZO WITH APRICOT CHUTNEY & HERBED YOGURT SAUCE
2021-08-25 Instructions. Prepare Herbed Yogurt Sauce: In small bowl, stir together all ingredients. Prepare Orzo: In large pot of salted boiling water, cook orzo according to package instructions. Drain and keep warm. Meanwhile, prepare Apricot Chutney: In medium skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes or until onion ...
From foxeslovelemons.com


GRILLED BUTTERFLIED LEG OF LAMB WITH APRICOT PEPPER SAUCE
2007-11-26 Remove lamb from marinade, discarding excess. Sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°F (63°C) for medium-rare, about 25 minutes, or …
From canadianliving.com


CURRY-GINGER LAMB CHOPS WITH APRICOT-LIME SAUCE FOR EASTER - THE ...
2022-04-07 Prepare grill. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over the lamb. Place lamb on grill rack, and cook for 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook for 2 minutes, turning once.
From summersetgrills.com


SOSATIES (SOUTH AFRICAN LAMB AND APRICOT KEBABS)
2019-05-20 Mix well then remove from heat and leave to cool. Dice the lamb into relatively large dice (around 1 ½-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated. Soak the apricots in hot water to soften for around 15-20 minutes.
From carolinescooking.com


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