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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
  • Total Time
    Prep: 15 min. Bake: 1-1/2 hours
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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
1 cup: 280 calories, 19g fat (7g saturated fat), 70mg cholesterol, 198mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 19g protein.

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