Apricot Glazed Lamb Food

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TAMARIND-GLAZED LAMB SKEWERS WITH DRIED-APRICOT RELISH



Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish image

Categories     Fruit     Lamb     Apricot     Summer     Grill/Barbecue     Tamarind     Bon Appétit

Yield Makes 6 appetizer servings

Number Of Ingredients 16

Glaze
1/2 cup seedless unsweetened tamarind paste*
1/2 cup fresh orange juice
1/3 cup mild-flavored (light) molasses
1 teaspoon dried crushed red pepper
3 tablespoons fresh lime juice
Apricot relish
2 cups chopped dried apricots
6 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
2 tablespoons minced seeded red jalapeño chilies
2 tablespoons (packed) golden brown sugar
2 tablespoons cracked coriander seeds
2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces
1 large red onion, cut into 1/2-inch cubes
20 (about) 12-inch metal skewers

Steps:

  • For glaze:
  • Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.
  • For apricot relish:
  • Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)
  • Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.
  • Available at Indian markets.

APRICOT LAMB CHOPS



Apricot Lamb Chops image

My sweet and savory chops are a speedy one-skillet entree. On evening my husband, Teddy, comes home late from selling farm equipment, I can hurry them right to the table.-Aleta Beane, Benton, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

12 lamb loin chops (1 inch thick)
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons Dijon-mayonnaise blend
2 tablespoon brown sugar
1/2 cup apricot nectar
2 tablespoons minced fresh mint
2/3 cup dried apricot halves, cut into 1/4-inch strips

Steps:

  • Sprinkle lamb chops with salt and garlic powder. Rub each side of chops with Dijon-mayonnaise blend and sprinkle with brown sugar. in a large nonstick skillet coated with cooking spray, brown chops on both sides over medium-high heat., Add apricot nectar and mint. Reduce heat; cover and simmer for 12-15 minutes. Add apricots. Simmer, uncovered, 5 minutes longer or until meat reaches desired doneness and sauce is slightly thickened. Serve sauce over lamb.

Nutrition Facts :

APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB



Apricot- and Rosemary-Marinated Leg of Lamb image

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

5-pound bone-in leg of lamb
8 small cloves garlic, cut lengthwise in half
4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
1/2 cup dry red wine or nonalcoholic red wine
1/4 cup olive or vegetable oil
2 tablespoons honey
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary leaves

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

APRICOT MUSTARD GLAZED LEG OF LAMB



Apricot Mustard Glazed Leg Of Lamb image

Make and share this Apricot Mustard Glazed Leg Of Lamb recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 41m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup apricot jam
2 tablespoons honey mustard
2 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
3 lbs leg of lamb, butterflied
1/2 cup red wine
1 cup beef stock, canned/homemade
salt
ground pepper

Steps:

  • The crisp coating keeps the lamb succulent and juicy.
  • Bake 10 minutes longer for medium-done.
  • If you use frozen lamb, defrost in the refrigerator overnight.
  • Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
  • Reserve 2 tbsps.
  • of marinade for sauce.
  • Brush remainder all over lamb.
  • Season well with salt and pepper.
  • Marinate for 30 minutes.
  • Broil lamb for 3 minutes per side.
  • Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink.
  • Remove from oven and let rest on a serving dish for 10 minutes.
  • Pour off any fat in pan.
  • Add red wine to pan and reduce to 1 tbsp.
  • Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
  • Bring to boil and hoil for 2 minutes.
  • Slice lamb in thin slices against the grain.
  • Serve with some sauce poured over.

Nutrition Facts : Calories 563.4, Fat 35.8, SaturatedFat 13.9, Cholesterol 152, Sodium 664.7, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 43.5

APRICOT-SMOKED CHILE GLAZE LAMB TACOS WITH TOMATO-CUCUMBER SALSA



Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

2 plum tomatoes, diced
1 serrano chile, finely diced
1/2 English cucumber, diced
1/2 small red onion, diced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/2 cup apricot preserves
2 tablespoons red wine vinegar
1 tablespoon chipotle in adobo puree
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless lamb loin
Canola oil, for brushing lamb
8 to 12 flour or corn tortillas (8-inch size)

Steps:

  • Heat a gas grill to high.
  • For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
  • For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
  • Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
  • While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.

Nutrition Facts : Calories 503 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 136 milligrams, Sodium 277 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 40 grams, Sugar 20 grams

LAMB WITH APRICOTS



Lamb with Apricots image

I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!

Provided by yooper

Categories     Lamb/Sheep

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 boneless lamb shoulder, cubed (2-1/2 to 3 pounds)
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon coriander
salt and pepper
1/2 cup dried apricot, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon 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, cumin, cinnamon, coriander, salt and pepper.
  • 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 quart baking dish.
  • Stir in broth.
  • Cover and bake at 350 for 1-1/2 hours or until meat is tender.
  • Sprinkle with sesame seeds.

LAMB SHANKS WITH APRICOTS AND CHICKPEAS



Lamb Shanks With Apricots and Chickpeas image

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

About 4 to 5 pounds lamb shanks (4 total)
Salt and pepper
1/4 cup olive oil
1 large onion, diced (about 1 1/2 cups)
1 1/2 teaspoons grated garlic (from 1 large clove)
1 dried bay leaf
Large pinch of saffron
3 tablespoons tomato paste
1 tablespoon sweet paprika
1/2 pound dried apricots (1 generous cup)
1 pound parsnips, peeled and cut into 2-inch chunks (slice any larger end pieces in half lengthwise)
1 (14-ounce) can chickpeas, drained (1 1/2 cups)
1/2 cup roughly chopped cilantro leaves and tender stems

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.

MOROCCAN LAMB STEW WITH APRICOTS



Moroccan Lamb Stew with Apricots image

The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Provided by Jasmine

Time 2h25m

Yield 4

Number Of Ingredients 19

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
½ teaspoon ground turmeric
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 (3 inch) cinnamon sticks
2 cups low-sodium chicken stock
1 cup dried apricots, halved
2 (3 inch) orange peel strips
1 tablespoon honey
¼ cup chopped fresh cilantro
¼ cup toasted pine nuts

Steps:

  • Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  • Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  • Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  • Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g

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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From pinterest.ca


LAMB LOIN ROAST WITH APRICOT GLAZE - BIGOVEN.COM
Roast lamb in preheated 350-degree oven to desired degree of doneness; 31 to 35 minutes per pound or 150 degrees for medium-rare, 36 to 38 minutes per pound or 160 degrees for medium. During the last 30 minutes of roasting, brush with apricot glaze several times. When the lamb is done, remove from oven, cover and let stand for 10 minutes. Slice ...
From bigoven.com


APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC RECIPE
3/4 cup apricot jam; 2 teaspoons balsamic vinegar; 2 tablespoons coarsely chopped fresh mint; 2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish
From kitcheninfinity.com


ROAST LAMB WITH APRICOT GLAZE | SUNDAY LUNCH IDEAS - RED ONLINE
Preheat the oven to 200°C/gas mark 6. Lift the lamb into a large roasting tin and rub the meat all over with the olive oil. Season well and roast for one and a half hours. Meanwhile, put the apricots in a bowl, cover them with boiling water and leave to stand for one hour. Drain the apricots and blitz in a food processor along with the honey ...
From redonline.co.uk


BOLTON FOODS ONTARIO AGED LAMB WITH APRICOT GLAZE
Add to skillet ½ cup of Apricot Nectar and sprinkle two tablespoons of fresh mint. Reduce heat and cover for 10-12 minutes. Add ⅔ Cup of dried apricots and simmer uncovered until meat reaches desired doneness and the delicious sauce thickens.
From boltonfoods.com


APRICOT GLAZE RECIPE: SWEET AND SAVORY WAYS TO USE THE GLAZE
Written by the MasterClass staff. Last updated: Aug 17, 2021 • 2 min read. Apricot glaze captures the brightness of peak-season stone fruit with a mellow honey flavor—perfect for savory and sweet dishes alike.
From masterclass.com


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