Lamb is versatile and can be prepared quickly for a spur-of-the-moment gathering or roasted to perfection and served with a range of accompaniments.
Lamb with Apricots
Let the cut determine the cooking technique. For tender cuts like a rack, chops, loin, sirloin or leg it’s best to broil, roast, grill, pan fry or sauté. For less tender cuts like shank or shoulder roast it’s best to braise or stew.
Store lamb for 1-2 days in the refrigerator, or freeze for up to three months. Thaw slowly in the fridge a day or two before cooking.
Get creative with spice rubs. Mix garlic, ginger, cardamom, clove, chili pepper and fenugreek for an Ethiopian-style spice rub. Or create your own custom blend!
Always test doneness with a meat thermometer. Cook ground lamb to at least 160 degrees and other cuts to at least 145 degrees.
Make spring-y burgers with ground lamb. Season with dill, mint or rosemary and top with chopped fresh tomatoes and feta.
HOW TO COOK -
- 2 teaspoons extra-virgin olive oil
- 1 (3 pound) piece boneless leg of lamb, trimmed
- 1 teaspoon fine sea salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper, plus more to taste
- 3 onions, thinly sliced
- 1 1/4 cup red wine
- 1 1/2 cup beef broth
- 1/3 cup sliced dried apricots
Heat oil in a large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper, add to the pot and cook until browned on all sides, about 10 minutes. Transfer lamb to a plate and add onions to the pot. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add wine and simmer until reduced by about half. Add broth, return lamb to the pot, cover, and simmer 2 hours. Add apricots, turn lamb, and continue to simmer until lamb is very tender, about 1 hour more.
Transfer lamb to a platter, cover and keep warm. Simmer sauce until reduced to about 2 1/2 cups; taste and adjust seasoning with salt or pepper if desired. Slice lamb, pour sauce over lamb and serve.
PER SERVING: 320 calories (90 from fat), 10g total fat, 3.5g saturated fat, 110mg cholesterol, 560mg sodium, 12g carbohydrate (2g dietary fiber, 7g sugar), 36g protein.
Perfect Pairing -
We recommend to pair with:
Dubacano Syrah ’10
It has and intense violet red color with good aromatic intensity, with notes of raspberry jam and blackberry and hints of oak. In mouth you will find A complex and refined wine with light tannins.
Buy Dubacano Wine On-line
Calixa Cabernet Sauvignon-Syrah ’11
It is distinguished by its taste and its rich aroma of black cherry, raspberry and black currant. Upon observation against the light, the wine displays a deep, dark, brilliant red tone with violet-colored scintillation.
Buy Calixa Wine On-line
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