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
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
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.
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
BRAISED LAMB SHANKS WITH APRICOT CURRY SAUCE
Provided by Charlie Trotter
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a blender, combine apricots, curry powder, vinegar, mustard and 1 cup water. Puree until smooth, about 3 minutes. Place lamb shanks in a glass or other nonreactive dish, and add apricot sauce. Turn to coat lamb well. Cover and refrigerate 1 to 2 days, turning meat occasionally.
- Preheat oven to 275 degrees. Place a large, deep, heavy saute pan over medium-high heat, and add 2 tablespoons oil. Remove lamb from marinade, reserving liquid. Brown lamb, turning often to prevent burning. Transfer to a platter. Add remaining 1 1/2 tablespoons oil to pan. Add carrots, celery, onion, bell pepper and garlic. Saute over medium heat until softened but not browned, about 10 minutes.
- Place lamb shanks on vegetables, and add thyme sprig, bay leaves, peppercorns and all but 1/2 cup marinade. Add water to come up almost to top of pan. Lay a sheet of parchment paper over pan, and carefully transfer to oven. Braise until meat is so tender it almost falls off bone, 5 to 6 hours.
- Remove pan from oven. Using a slotted spoon, transfer lamb to a baking sheet. Brush with remaining marinade. Raise oven temperature to 300 degrees, and return lamb to oven to crisp. Strain cooking liquid into saute pan, discarding vegetables. Cook over high heat, reducing it by four-fifths.
- To serve, spoon grits onto each of four serving plates. Lay lamb on top, and spoon some cooking liquid around and over. Garnish each plate with a sprig of thyme.
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.
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