How To make Apricot Roast Lamb Shoulder

Me stuffing Lamb Shoulder with Apricot and Leeks

This is on our current early bird menu at the Sweeney Hall Hotel
Apricot and Leek Stuffed Shoulder of Lamb, Rosemary Jus
Obviously I don't move that fast ????

Easter Special: Moroccan cumin and apricot crusted roast leg of lamb.

1.5 kg Leg of Lamb bone in
2 table spoon Tomato paste
2 table spoon of ginger garlic paste
1 table spoon red chilli powder
1 table spoon Cumin seeds
1/2 table spoon coriander seeds
1 teaspoon paprika
Salt to taste
60 ml Olive oil
For glazing
2 table spoon Apricot chutney
1 teaspoon Cumin seeds
1 table spoon olive oil.
Method:
Trim excess fat from lamb,
Make criss cross incisions.
Roast Cumin seeds and coriander seeds for minute, grind into coarse powder.
Mix all spices with tomato paste, ginger garlic paste and olive oil.
Rub it well on lamb, cling wrap and leave it over night in refrigerator.
Method:
Take out of refrigerator
Pre-heat oven for 250C and pour water in bottom tray.
Once water starts steaming reduce temperature to 130C
And cover lamb leg with Oven foil. And roast in oven for 2 hours depending on weight. Ideally give 1hour 15 minutes per kilo if you are slow roasting.
Remove lamb from oven
Prepare apricot glaze.
Take 2 table spoon of apricot chutney, 1/2 table spoon Cumin seeds, 30 ml olive oil or juice from roast, mix it and apply it on roast lamb.
Increase heat of oven to 200C and put lamb back in oven for 5 minutes.
Remove from oven, Carve and serve with Roast vegetables and Couscous and Salad.
Apricot chutney:
1 cup dried Apricot
Chilli flakes 1/2 teaspoon
Cumin seeds 1 teaspoon
1/2 teaspoon fennel seeds.
Salt to taste
Oil for tempering.
Method:
Soak apricots in boiling water for 2 hours.
Drain and reserve the liquid.
In a pan dry roast Cumin seeds, fennel seeds and chilli flakes coarsely grind them.
Blitz apricots in grinder in rough paste.
Heat oil in pan add crushed spices add apricot paste, add reserved liquid little at a time. Once chutney starts bubbling and visible water evaporates, turn off the gas. Cool down to room temperature and store in airtight jar. Use within weeks time.

Honey and Harissa slow cooked lamb shoulder on a bed of lemon and apricot pilaf rice

Amazing Lamb Shanks Tagine: With Dried Apricots, Prunes, and Orange Blossom Water.

This is elegant food. Food to impress !!! An amazing mix of savoury lamb and spices with the sweetness of honey and the aroma of Orange blossom water. Topped with caramelised prunes and apricots, it’s perfection in a dish !
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Ingredients:

2 lamb shanks (850g or 1.9 lbs)
Cilantro booket
4 Tbsp Vegetable Oil (2 for the marinade and 2 for cooking)
2 Thinly Chopped Red Onions (160g or 1/3 lbs)
3 Crushed Garlic Cloves
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Cumin
1/2 tsp of Ginger
1/2 tsp of Turmeric
1 Star anise
Small stick if Cinnamon
2 Cardamom Pods
2 Cloves
1 Tbsp Ghee
Pinch of Saffron
Optional: 1/2 tsp of Rass El Hanout

For dried Prunes:
12 Dried Prunes
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water
Cinnamon Stick

For dried Apricots:
12 Dried Apricots
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water

200 ml or 1 Cup of Boiling Water for the Saffran
600 ml or 2.5 Cups of Boiling Water for cooking

Sesame for decoration

180C / 2 hours

Middle Eastern Slow-Cooked Shoulder Of Lamb From Nadia Sawalha | Lorraine

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Nadia Sawalha cooks her mum's favourite dish in the run-up to Mother's Day which is her Middle Eastern slow-cooked shoulder of lamb with hasselback potatoes. Visit the website for the full recipe.

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Slow Roasted Moroccan Leg of Lamb with Ras El Hanout

This roast leg of lamb is marinated with Morrocan spice ras el hanout and is slow-roasted in the oven for almost 4 hours until fork tender. We use both dry rub and a wet marinade to pack as much flavor into the meat as possible
Get the full recipe with progress pictures here -

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