ROAST LAMB STUFFED WITH APRICOT & MINT
Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas
Provided by Aidan McGee
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 11
Steps:
- Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
- Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
- Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
- Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.
Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium
ONIONS STUFFED WITH LAMB AND APRICOTS
This is Austalian/African fusion cuisine! Good enough to serve company, simple enough for a casual dinner at home!
Provided by Sharon123
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Without peeling the onions, cut 1" off the top of each and a little off the bottom so that the onions stand upright. Reserve tops. Remove all but the outer 2 layers of each by scooping out centers with a knife or pushing them up through the top. Set shells and tops aside, finely chop centers.
- Melt 3 tablespoons butter in a skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.
- Preheat oven to 400*F. Add lamb and cinnamon to onions, increase heat to medium, season with salt and pepper. Cook, stirring until lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tablespoons each parsley and mint. Cool slightly.
- Spoon filling into onion shells, place in an ovenproof dish. Pile bread crumbs on top (lay onion tops alongside), dot with remaining butter. Pour 1/4 cup water into dish. Bake, basting several times, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops and couscous, if desired.
Nutrition Facts : Calories 293.2, Fat 19.5, SaturatedFat 10.2, Cholesterol 54.8, Sodium 197.9, Carbohydrate 21.4, Fiber 2.8, Sugar 10.8, Protein 9.7
MOROCCAN LAMB WITH APRICOTS, ALMONDS AND MINT
Make and share this Moroccan Lamb With Apricots, Almonds and Mint recipe from Food.com.
Provided by Lou van
Categories Stew
Time 1h45m
Yield 4 serving(s)
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 457.9, Fat 21.8, SaturatedFat 5.1, Cholesterol 88, Sodium 110.2, Carbohydrate 34.9, Fiber 5.4, Sugar 26.6, Protein 33.5
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.
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