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How To make Apricot Roast Lamb Shoulder
2 lb Lamb shoulder, boneless
8 oz Apricots; dried
3/4 c Chicken stock; hot
Salt Pepper 1/2 t Thyme; dried
1/2 t Ginger; ground
2 ts Cornstarch
Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots and spread inside shoulder. Fold two halves togethe to enclose apricots and wrap tightly in large piece of greased foil. Place in roasting pan and roast in 300F(150C) oven for 1 1/2 hours or until lamb is fork tender. Carefully remove from foil and place on board; keep warm. Pour juices from foil into roast pan with reserved stock. (Dont worry if there are lots of apricot bits in the pan.) Bring to boil. Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. Cook, stirring, until thickened.
Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top.
How To make Apricot Roast Lamb Shoulder's Videos
Lamb Tagine with Chickpeas, Apricots and Honey
Lamb Tagine with Dates and Apricots
This recipe for lamb tagine creates a tender, aromatic and hearty meal. Take a virtual trip to Morocco by making it for dinner tonight!
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Ingredients
1 tbsp olive oil and 1 tbsp butter (See Note 1)
2 tbsp blanched almond slivers
2 red onions, diced
3 cloves garlic, minced
2 tbsp ginger paste
pinch of saffron threads (crush and rub between fingers)
2 cinnamon sticks
2 tsp coriander seeds, crushed
1 lb lamb cubed shoulder or leg
8 dates seeded
8 dried apricots
1 tbsp orange zest
2 tbsp honey
1/2 tsp Ras el Hanout
1/2 tsp salt
1/2 tsp black pepper
Instructions
Heat the butter and oil in a tagine (See Note 2), or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
Add the dates, apricots and orange zest, stir to mix and cover. Simmer for 20 minutes.
Stir in the honey and ras-el-hanout and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes or as needed.
Top with chopped cilantro and serve along side couscous and bread of choice.
Notes
1. You can also substitute the butter and oil for 2 tbsp ghee.
2. Be sure to have seasoned/cured your tagine prior to it's first use (good post here: and use a diffuser between the tagine and the heat source, be it flame or electric burner.
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How To Cook The Perfect Lamb Tagine With Apricot Tabouleh | James Martin's Mediterranean
James Martin is in Marseilles, France, to explore its North African quarter. There, he cooks a delicious and simple lamb tagine with apricot tabouleh.
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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
How to Stuff & Roll a Lamb Roast Like a Pro | Cook with Curtis Stone | Coles
Curtis shows us how to cook the perfect lamb roast in the oven using a boneless leg of lamb. Follow his tips on how to properly stuff, roll and tie the lamb, ready to be baked. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
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12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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