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Lamb with Apricots Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 8 servings

Ingredients

  • 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 peel
  • 1-1/4 cups chicken broth
  • 1 tablespoon sesame seeds, toasted

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Lamb with Apricots in Taste of Home December/January 2001, p49

Nutritional Facts

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Lamb with Apricots(1)

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MY REVIEW
Reviewed Mar. 30, 2014

Very tasty. Took far longer than 15 minutes to prep (with cutting up and de-fatting the lamb shoulder), but it was very tender and nicely flavoured.

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