How To make Apricot Roast Lamb Shoulder

Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine

#Tagine #Lambshank #Moroccanfood

Lamb shank cooked in sweet and savory delicacy, a traditional dish from Morocco, cooked in Moroccan spices and dried apricots and fresh dates.

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The following text is courtesy of one of my subscriber, Ash, who listed the entire recipe in the comment ❤️

Dry rub on lamb:
Salt & Pepper
1Tbs Paprika
2Tbs Dried Coriander
2Tbs minced garlic
1Tbs minced garlic
Refrigerate overnight

Preheat oven to 200C
Put 3Tbs oil in ovenproof dish (clay tagine or
large pot)
Sautee 1 red onion for 3 minutes,
add to the pan 1 cinnamon stick, 1 tsp dried
ginger, 1 tsp red chili, 1 TBS tomato
paste…cook for 2 minutes

Add lamb shanks and brown on each side

Add water (2 cups.OR however much it takes
to cover the lamb 3/4 in the pot)

Add 6-8 dried dates, 10-12 dried apricots

Bring to a boil and cover, transfer dish/pot to
oven

Cook for 60 minutes, then turn the lamb
around and bake another 30 minutes or until
lamb is tender

Remove meat and fruits from the sauce, then
reduce the sauce until thickened (add any
extra salt, pepper or whatever else is desired
at this point)

pour sauce over the lamb and add fruits back.
Serve with fresh coriander leaves.

Pulled Lamb Shoulder Recipe | Low & Slow BBQ | Barbeques Galore

Pulled lamb that is tender and melts in your mouth is a sure crowd-pleaser at any barbeque event. Try this quick and easy recipe on your BBQ smoker today!

View the full pulled lamb recipe on Barbeques Galore:

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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Lamb Tagine with Chickpeas, Apricots and Honey

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

Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade

Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.

A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight.

This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno.

Ingredients for this recipe:

For the Lamb

• 7-9-pound bone-in leg of lamb
• ¼ cup olive oil
• 10 finely minced cloves of garlic
• leaves of 3 sprigs fresh rosemary
• leaves of 10 sprigs of fresh thyme
• ¼ cup white wine
• sea salt and cracked pepper to taste

For the Potatoes

• 1/4 cup olive oil
• 10 yellow potatoes cut into 2” pieces
• ½ peeled and sliced red onion
• sea salt and cracked pepper to taste

Serves 10

Prep Time: 10 minutes

Cook Time: 2 hours

Procedures

1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
11. Serve the sliced lamb along with the potatoes.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.

How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.

How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

Any drinking white wine will do for this recipe.