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Lamb with Apricots Recipe

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

This recipe is:

Healthy

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8 Servings
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

1 large onion, chopped
2 tablespoons Crisco® Pure 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 peel
1-1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Directions

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 peel.
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. Yield: 8 servings.

Nutritional Analysis: 1 cup equals 280 calories, 19 g fat (7 g saturated fat), 70 mg cholesterol, 199 mg sodium, 9 g carbohydrate, 2 g fiber, 19 g protein.

Lamb with Apricots published in Taste of Home December/January 2001, p49

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