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
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 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
- 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.
Originally published as Lamb with Apricots in Taste of Home December/January 2001, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Lamb with Apricots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your 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."