MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS
Provided by Food Network
Categories main-dish
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 42
Steps:
- Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
- Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
- Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
- Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
- Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
- Preheat oven to 425 degrees F.
- Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
- Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
- Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
- In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
- Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
- Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
- Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.
APRICOT LAMB CHOPS
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
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 :
MOROCCAN CRUSTED LAMB RACKS WITH GRILLED APRICOTS
Steps:
- In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
- Preheat oven to 375 degrees.
- In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
- Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
- Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
- For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
- Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.
LAMB WITH APRICOTS
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
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 CUTLET TAGINE WITH HONEY AND ORANGE
This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.
Provided by Ambervim
Categories Moroccan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put onion, garlic and sausages in the bottom of tagine.
- Add salt and tomatoes.
- Brown the lamb cutlets until pink. Then put on top of other ingredients.
- Sprinkle orange zest over all and squeeze lemon on top.
- Add seasonings and cover.
- Cook in microwave for 10 minutes on a medium power.
- Pour off juice into the browning pan and add honey and cinnamon.
- Reduce and then pour over the dish to serve.
Nutrition Facts : Calories 270.5, Fat 20.1, SaturatedFat 6.7, Cholesterol 54, Sodium 481.9, Carbohydrate 10.2, Fiber 1.4, Sugar 7.1, Protein 12.3
FILLETS OF LAMB WITH TARRAGON
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each lamb fillet crosswise into 4 equal portions.
- Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
- Sprinkle the pieces on both sides with salt and pepper.
- Beat the egg with the water and pour the mixture into a flat dish with raised edges.
- Dip the pieces of meat in flour on both sides. Shake off excess.
- Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
- Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
- Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams
LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES
Categories Ginger Lamb Braise High Fiber Dinner Dried Fruit Prune Apricot Lamb Chop Spice Saffron Root Vegetable Carrot Sweet Potato/Yam Fall Winter Cinnamon Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
- Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
- Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
- Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
- Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
- Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
- Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
- Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
LAMB CHOPS, YELLOW PEPPER TARRAGON SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Wipe the lamb chops dry with paper towels. Sprinkle with one-and-a-half tablespoons olive oil and set aside.
- Seed the peppers and cut into quarters. Cut the quarters in half.
- Place the peppers in a small heavy saucepan with the remaining olive oil, vinegar, onion and garlic. Season with salt and pepper. Cover and cook over low heat for about 20 minutes, or until the onions and peppers are soft.
- Puree the pepper mixture in a food processor and pass the mixture through a strainer. Keep warm. Meanwhile, preheat broiler.
- Broil the lamb chops until browned on the outside and pink in the middle. Place two chops on two heated plates and pour small pool of yellow pepper sauce next to them. Sprinkle the sauce with tarragon leaves and serve.
Nutrition Facts : @context http, Calories 1133, UnsaturatedFat 55 grams, Carbohydrate 24 grams, Fat 99 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 38 grams, Sodium 1379 milligrams, Sugar 2 grams
More about "lamb cutlets with honey apricots and tarragon recipes"
HONEYED LAMB CUTLETS | EASY 4 INGREDIENT DINNER
From annabelkarmel.com
MOROCCAN LAMB TAGINE WITH APRICOTS - SUPERGOLDEN …
From supergoldenbakes.com
APRICOT LAMB CHOPS RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS - EMERILS.COM
From emerils.com
LAMB WITH HONEY AND APRICOTS - PLAIN.RECIPES
From plain.recipes
HONEY-MUSTARD TURKEY CUTLETS WITH ARUGULA, CARROT, AND CELERY …
From finecooking.com
LAMB CUTLETS WITH TARRAGON VINEGAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TURKEY CUTLETS WITH TARRAGON RECIPE | MYRECIPES
From myrecipes.com
DELICIOUS LAMB TAGINE WITH APRICOTS AND ALMONDS - THE …
From thehomesteadinghippy.com
RACK OF LAMB WITH APRICOT STUFFING - SIMON HOWIE
From thescottishbutcher.com
HONEY & ORANGE LAMB CUTLETS RECIPE - FEED YOUR SOLE
From feed-your-sole.com
SLOW ROASTED LAMB CHOPS WITH TARRAGON MUSTARD SAUCE
From entertainingwithbeth.com
SKILLET AMERICAN LAMB CHOPS & CIPOLLINI ONIONS WITH TARRAGON …
From superiorfarms.com
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS – RECIPES NETWORK
From recipenet.org
LAMB CHOPS WITH APRICOTS | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
From nigella.com
CHARGRILLED LAMB CUTLETS WITH TARRAGON SALSA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS - BIGOVEN.COM
From bigoven.com
WORLD BEST GARLIC COOKING RECIPES : HONEY APRICOT LAMB CHOPS
From worldbestgarlicrecipes.blogspot.com
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS - PLAIN.RECIPES
From plain.recipes
SKILLET AMERICAN LAMB CHOPS AND CIPOLLINI ONIONS WITH TARRAGON …
From americanlamb.com
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS RECIPE - COOKING …
From cookingchanneltv.com
LAMB CUTLETS | RECIPES WIKI | FANDOM
From recipes.fandom.com
BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP RECIPE
From kitcheninfinity.com
LAMB CUTLET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TARRAGON HONEY MUSTARD AMERICAN LAMB LOIN CHOPS WITH CIPOLLINI …
From zupans.com
LAMB TAGINE WITH APRICOTS + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
10 BEST MOROCCAN LAMB WITH PRUNES AND APRICOTS RECIPES - YUMMLY
From yummly.com
LAMB CUTLETS WITH HONEY, APRICOTS AND TARRAGON - GLUTEN FREE …
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love