Apricot Cranberry Lamb Recipes

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LAMB & CRANBERRY TAGINE



Lamb & cranberry tagine image

This is a fragrant onepot that lets your oven do all the hard work. If you're Christmas entertaining, serve up this succulent lamb with couscous and yogurt

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 3h40m

Number Of Ingredients 15

1 ½kg lamb shoulder , trimmed of excess fat, then cubed
1 tbsp ground cumin
1 tbsp coriander
1 tsp sweet paprika
1 tsp hot paprika
3 tbsp olive oil
2 large red onions , sliced into half moons
4 garlic cloves , finely chopped
2 cinnamon sticks , broken in half
6 cardamom pods , lightly crushed
400g can chopped tomatoes
2 tbsp honey
200g fresh or frozen cranberries
50g shelled pistachios , toasted and roughly chopped, to serve
natural yogurt , handful mint leaves and couscous, to serve

Steps:

  • At least 3 hrs before (or preferably a day), toss the lamb with half the cumin, coriander, sweet and hot paprika in a large bowl. Cover and leave in the fridge to infuse.
  • Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish over a high heat and season the spiced lamb well. Working in batches, fry until completely brown, then set aside. Add more of the oil as you need it and get some deep colour on the meat - this will add to the flavour of the tagine.
  • Once the lamb is browned, pour any remaining oil into the dish,reduce the heat to medium and add the onions, garlic and remaining ground spices. Cook for 5 mins until softened, then stir in the cinnamon sticks and cardamom pods. Return the lamb to the dish along with the tomatoes, plus 1 /2 a can of water and the honey. Bring to the boil, season, cover with a lid and put in the oven for 2 hrs 15 mins.
  • Bring the tagine out of the oven, give it a good stir and tip in the cranberries. Return to the oven, with the lid off, for a further 15 mins until the lamb is completely tender.
  • Taste the tagine for seasoning and remove the cinnamon sticks and cardamom pods. Scatter over the pistachios, yogurt and mint leaves, then serve out of the dish at the table with couscous.

Nutrition Facts : Calories 574 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium

APRICOT/CRANBERRY CHUTNEY



Apricot/Cranberry Chutney image

A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!

Provided by Sher

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 30m

Yield 12

Number Of Ingredients 10

¼ cup diced dried apricots
1 (12 ounce) package fresh cranberries
½ cup raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch ground cloves
1 cup water
¾ cup white sugar
½ cup cider vinegar

Steps:

  • In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  • In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g

GRILLED LAMB SANDWICHES WITH APRICOT AND JALAPENO RELISH



Grilled Lamb Sandwiches with Apricot and Jalapeno Relish image

I love fruit with lamb, whether it is roasted grapes and figs in the fall, dried fruits in the winter or stone fruits in the spring and summer. The sweetness with the savory herbs is always a hit. My mom always served mint jelly with lamb when I was growing up. Adding fresh mint and honey into the mix is a throwback to those mint jelly days of my childhood. I encourage you to find a honey from your local area. Honey is a natural remedy for fighting hay fever or allergies. When you're out on a picnic, honey can help keep sensitivities at a minimum.

Provided by Food Network

Time 2h45m

Yield 6 to 8 sandwiches

Number Of Ingredients 26

2 pounds boneless leg of lamb
1 tablespoon sumac
Kosher salt and freshly ground black pepper
3 sprigs fresh rosemary
2 tablespoons balsamic vinegar
1/2 cup dried organic Turkish apricots (unsulphured)
1/4 cup local honey
1 cup fresh mint leaves
1 cup fresh parsley leaves
4 large cloves garlic, peeled
1/4 cup neutral oil, such as avocado, sunflower or walnut
2 medium jalapenos, sliced (seeds removed, unless you want spicier)
4 ounces walnuts
2 ounces fresh basil leaves
2 ounces fresh mint leaves
2 ounces fresh Italian parsley leaves (some stems okay)
2 ounces Parmesan
1 ounce garlic
1 cup extra-virgin olive oil, plus more for drizzling
1/2 cup walnut oil
1 tablespoon fresh lemon juice
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
Crusty sourdough baguette or favorite artisan bread, cut into even pieces
3 cups baby arugula
1/2 red onion, sliced thin

Steps:

  • Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
  • Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
  • For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
  • Remove the lamb from the marinade and let come to room temperature before cooking.
  • Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
  • Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
  • You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
  • Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
  • Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.

APRICOT AND CRANBERRY JELLY



Apricot and Cranberry Jelly image

Provided by Food Network

Categories     condiment

Time 25m

Yield approximately 8 cups

Number Of Ingredients 5

2 cups water
2 cups sugar
4 cups cranberries
1 cup chopped dried apricots
1 orange, zested

Steps:

  • Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

APRICOT GLAZED LAMB



Apricot Glazed Lamb image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Number Of Ingredients 11

1 rack of lamb
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons canola oil, plus 3 teaspoons
1 cup apricot preserves
2 tablespoons stone-ground mustard
1/2 cup water
1/2 cup panko bread crumbs
1 tablespoon freshly chopped tarragon leaves
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
  • For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.

MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT



Moroccan lamb with apricots, almonds & mint image

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

2 tbsp olive oil
550g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous, to serve

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

APRICOT CRANBERRY SAUCE



Apricot Cranberry Sauce image

A classic at Thanksgiving dinner, cranberry sauce is reinvented with fresh berries and apricot preserves.

Provided by Johannah Gage

Categories     Berries

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 tablespoon unsalted butter
2 tablespoons ginger (finely grated)
16 ounces cranberries (fresh or frozen)
2/3 cup sugar
1 cup fresh orange juice
1/2 cup apricot preserves

Steps:

  • In a saucepan, over medium heat, melt the butter.
  • Add the ginger and cook, stirring, for 2 minutes.
  • Stir in the cranberries, sugar, orange juice, and preserves.
  • Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes.
  • Transfer to a bowl and serve warm. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

Nutrition Facts : Calories 228.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 13.6, Carbohydrate 54.6, Fiber 4.1, Sugar 40.5, Protein 1

APRICOT CRANBERRY BREAD



Apricot Cranberry Bread image

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

Steps:

  • In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

LAMB WITH APRICOTS



Lamb with Apricots image

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

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

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.

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