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.
LAMB CHOPS WITH APRICOT AND HERB SAUCE
This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
- Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
- Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
- Reserve half of the apricots and set aside.
- Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
- Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
- Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy's Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.
Nutrition Facts : Calories 87.2, Fat 0.8, SaturatedFat 0.2, Sodium 179.9, Carbohydrate 19.5, Fiber 2.3, Sugar 15.3, Protein 3.1
APRICOT SAUCE FOR LAMB
I have posted this in response to a recipe request for lamb leftovers. This sauce is quick and easy to make and is great with leftovers.
Provided by Stacey Sweet
Categories Fruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- ddrain can of apricots, reserving juice.
- chopp apricots coarsely, place in a medium saute pan.
- blend the reserved apricot juice with the arrowroot powder and mustard, stir well.
- pour apricot mixture over apricots, add lemon juice and honey, mix well.
- cook on low heat stirring constanly until the sauce thickens and clears.
LAMB & APRICOT MEATBALLS
No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
- Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
- Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.
Nutrition Facts : Calories 411 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.72 milligram of sodium
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB
Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
HERB-CRUSTED GRILLED LAMB WITH APRICOT RELISH
Categories Lamb Apricot Mint Rosemary Bell Pepper Summer Grill/Barbecue Shallot Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Prepare lamb:
- Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
- Make relish:
- Stir together all relish ingredients and season with pepper.
- To cook lamb using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- To cook lamb using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- Serve lamb:
- Thinly slice lamb across the grain and serve with relish.
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.
TRIPLE APRICOT SAUCE FOR LAMB
This recipe is great for lamb on the grill. I gives it a great mouth watering flavor. It is a variation of a recipe I found in a paper about 12 years ago for Easter recipes using lamb.
Provided by Buddy P
Categories Lamb/Sheep
Time 10m
Yield 1 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small saucepan and simmer 5 minutes Baste lamb with sauce while cooking Spoon any leftover sauce over lamb when serving.
Nutrition Facts : Calories 624.8, Fat 0.9, SaturatedFat 0.1, Sodium 75.1, Carbohydrate 164.9, Fiber 6.4, Sugar 111.6, Protein 4
SPICED LAMB MEATBALLS, ROAST APRICOTS & FREGULA
Make the most of late-summer apricots in our moreish spiced lamb meatball casserole, baked with juicy roast apricots and fregula or giant couscous
Provided by Esther Clark
Categories Dinner
Time 1h5m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium
More about "apricot sauce for lamb recipes"
TAGINE OF LAMB AND APRICOTS IN HONEY SAUCE RECIPE | MYRECIPES
From myrecipes.com
4.2/5 (5)Calories 403 per servingServings 5
- Combine first 5 ingredients in a large bowl. Toss gently to coat. Heat oil in a Dutch oven over medium-high heat. Add lamb mixture; cook 5 minutes, browning on all sides and stirring frequently. Add onion, and cook 2 minutes, stirring once. Stir in broth, honey, and cinnamon stick. Cover and bake at 425° for 45 minutes. Stir in apricots, and bake 15 minutes. Discard cinnamon stick, and sprinkle evenly with slivered almonds.
- Wine note: Lamb, the most traditional meat of the Mediterranean, is extremely wine-friendly. From cabernet sauvignon to syrah and Bordeaux to Rioja, there's hardly a red wine that doesn't work with it. In this dish, the savoriness of the lamb is underscored by the fruity sweetness of the apricots and honey. This goes well with zinfandel, a thick, rich wine that has a dense fruitiness of its own. Try Folie à Deux's 2002 zinfandel from Amador County, California ($18). -Karen MacNeil
APRICOT GLAZED LAMB LOIN CHOPS | AUSTRALIAN LAMB
From australianlamb.com.au
HOW TO COOK LAMB CHOPS IN THE OVEN: LAMB CHOPS …
From gfreefoodie.com
ROAST RACK OF LAMB WITH APRICOT MUSTARD GLAZE - LINGER
From lingeralittle.com
LEG OF LAMB WITH APRICOT SAUCE - THE LONDON ECONOMIC
From thelondoneconomic.com
5/5 (1)Category Main CourseCuisine GlobalTotal Time 4 hrs 30 mins
APRICOT SAUCE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 12Calories 40 per serving
APRICOT LAMB CHOPS RECIPE | MYRECIPES
From myrecipes.com
SPICY LAMB WITH COUSCOUS AND SPICY APRICOT CHUTNEY RECIPE
From bbc.co.uk
ROAST LAMB WITH APRICOT GLAZE | TESCO REAL FOOD
From realfood.tesco.com
RACK OF LAMB WITH APRICOT SAUCE | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
APRICOT CHICKEN RECIPE SLOW COOKER | COLES
From coles.com.au
EASY LAMB TAGINE WITH APRICOTS RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
You'll also love