Quick Spiced Lamb With Apricots Recipes

SPICED LAMB STEW WITH APRICOTS

Steps:

• In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

QUICK SPICED LAMB WITH APRICOTS

Steps:

• Cut lamb into chunks and put into a bowl. Add onion, ground allspice and vegetable oil. Season and mix together.
• Heat a large frying pan. When hot, add the lamb mixture and cook for 5 minutes to brown the meat and soften the onion. Stir in chopped tomatoes, hot chicken stock and dried apricots. Bring to the boil, then simmer for 10 minutes, until the lamb is cooked through and the sauce has thickened.
• Season to taste, divide between 2 plates and scatter each with some toasted flaked almonds.

APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB

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.

LAMB & APRICOT STEW

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.

LAMB WITH APRICOTS

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.

MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY

Steps:

• Spice Rub: Mix all ingredients together in a small bowl;
• Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
• Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
• Yield: 8 servings
• Mix all ingredients together in a small bowl.
• Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
• Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

SPICED LAMB MEATBALLS, ROAST APRICOTS & FREGULA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Arrange the apricots on a baking tray cut-side down and roast for 10 mins. Remove from the oven and set aside.
• Heat 2 tbsp oil in a large, shallow flameproof casserole over a low-medium heat. Cook the onion with a pinch of salt for 15 mins until golden brown and caramelised. Stir in the garlic and ras el hanout and cook for 1 min more. Tip in the tomatoes, tomato purée and harissa, and cook for another 5 mins. Stir in the stock and remove from the heat.
• For the meatballs, combine the lamb mince, breadcrumbs, chilli, coriander, cinnamon, egg yolk and most of the parsley in a large bowl with a pinch of salt, squishing the mixture together using your hands for around 5 mins. Form into 10 meatballs, weighing for accuracy if you like. Heat the remaining oil in a large frying pan over a medium heat and fry the meatballs for 5 mins until evenly golden.
• Stir the fregula and some seasoning into the casserole, then nestle in the meatballs and roasted apricots. Bring to a simmer, then bake in the oven, uncovered, for 15-20 mins or until the meatballs are cooked through. Scatter with the reserved parsley before serving.

MOROCCAN LAMB STEW WITH APRICOTS

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.

CUMIN-CRUSTED LAMB WITH APRICOTS

Steps:

• Preheat oven to 400°F.
• Remove all visible fat from the lamb.
• In a small skillet, put cumin powder plus 2 teaspoons kosher salt. Heat over medium heat for 1 to 2 minutes, stirring frequently, until the aroma rises. Let cool.
• Place apricots in a bowl. Pour boiling water over apricots to cover. Let sit for 15 minutes to plump. Drain thoroughly.
• Open lamb and place on a work surface so that it remains flat. Sprinkle lamb with half the cumin-salt mixture and freshly ground black pepper.
• Place drained apricots in a long, overlapping row, lengthwise down the center of the lamb. Roll lamb tightly around the apricot filling. Using heavy string, tie the roast at 1-inch intervals.
• Rub roast with remaining cumin-salt mixture. Sprinkle with freshly ground black pepper.
• Coat a large shallow roasting pan with nonstick vegetable spray. Place roast in pan. Roast for 1 hour and 20 minutes, or until meat thermometer reads 135°F for medium-rare.
• Remove roast from oven. Place on a large cutting board and let rest for 10 minutes. Meanwhile, in a small saucepan bring 2 cups water to a boil. Pour off almost all the fat from the roasting pan and pour in the boiling water,scraping up browned bits. Strain through a fine-mesh sieve into saucepan.
• Carve lamb into thick slices. Add any juices from board to saucepan. Heat briefly, adding salt and pepper to taste. Pour over lamb.

BROILED LAMB CHOPS WITH APRICOTS

Steps:

• Cover the broiler pan with aluminum foil. Preheat the broiler.
• Combine the chopped onion with the apricots. Divide in half, and stuff each chop with mixture.
• Place the chops on the broiler pan, and press the herbs, grated lemon peel and pepper on both sides of each chop.
• Place the broiler pan 2 or 3 inches from the source of heat, and broil the chops for about 7 minutes per side until crusty but still pink.

LAMB WITH APRICOTS

Steps:

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

LAMB STEW WITH APRICOTS

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.

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS

Steps:

• Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
• Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
• Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
• Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
• Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
• Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.

SPICY LAMB STEW WITH APRICOTS AND CARDAMOM

Steps:

• Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
• Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.