Braised Lamb with Apricots

braised lamb with apricot With sweet dried apricots, bright lemon, and fragrant spices, this braised lamb is the perfect way to bridge the gap between winter and spring.

I thought I was headed to Morocco with this recipe, but I took a wrong turn somewhere along the way and ended up somewhere closer to India. No matter, it was still delicious even if it wasn’t traditional. This recipe takes a little longer than most of my dinners, but it’s mostly inactive time. You probably won’t want to make it on a weeknight unless you don’t mind eating late (I’m ready for dinner at 5:30… which doesn’t usually work out well since I don’t get home until closer to 6!), but it’s the kind of recipe that can easily be made ahead of time and reheated when you’re ready for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come home and not have to worry about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, dinner was ready.

braised lamb-6

I teamed up with RiceSelect to create this recipe, which is all about bringing global flavors to the dinner table. I was excited to work with them, since I’ve actually been buying their rice for a few years. It’s very affordable and I love that it comes in screw-top canisters rather than flimsy cardboard boxes – it’s easier to store, stays fresh longer, and I don’t have to worry about any potential creepy-crawlies getting into it (a recent battle with pantry moths left me extra-wary of how things are packaged.) I have their Jasmati®, Brown Texmati®, and Sushi Rice in my cabinet right now, and I’m almost never without their Royal Blend® Texmati Brown and Wild Rice.

I pair this braised lamb with the Jasmati, a long grain American grown jasmine rice. Jasmati has a delicate, tender texture and subtle floral aroma that makes it perfect for pairing with curries and other richly-spiced dishes like this one.

braised lamb-2-2

4.5 from 8 reviews
Braised Lamb with Apricots + $100 Giveaway
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound Lamb Shoulder
  • 1 Tablespoon Olive Oil
  • 1 Red Onion, sliced
  • 2 Tablespoons Balsamic Vinegar
  • 1 cup Ground Tomatoes
  • 1 can Chickpeas (Garbanzo Beans), undrained
  • 1 Lemon (unpeeled), sliced into thin rounds
  • 10 Dried Apricots, quartered
  • 1 Cinnamon Stick
  • ½ teaspoon Coriander
  • ½ teaspoon Cardamom
  • ¼ teaspoon Whole Cloves
  • Salt
  • 1 cup RiceSelect Jasmati Rice
  • 2 cups Water
  • ¼ cup loosely packed Fresh Parsley, chopped
Preparation
  1. Trim the lamb and cut it into approximately 1-inch cubes.
  2. Heat the olive oil in a medium Dutch Oven or other heavy pot over medium-high heat. Add the lamb and cook until browned on each side, about 5 minutes. Add the onion; cook until softened, about 10 minutes.
  3. Deglaze the pan by pouring in the balsamic vinegar, which will loosen any browned bits that are stuck to the bottom of the pan. Stir in the next 8 ingredients (through the cloves). Bring to a simmer, then reduce heat to low and cook, covered, for 60 minutes, or until lamb is fork-tender. Season with salt. Remove cover and simmer 15 minutes, or until liquid has reduced to a thick sauce.
  4. Combine rice and water in a medium pot. Bring to a boil, then reduce heat to low and cook, covered, for 20 minutes. Remove from heat and fluff with a fork.
  5. Serve the braised lamb over the rice. Sprinkle with chopped parsley.

braised lamb-5

****

RiceSelect is generously offering a $100 Visa Card for one of you! To enter, just leave a comment on this post telling me how you’ll use RiceSelect to spice up your family meals.

Sweepstakes Rules: No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a: Leave a comment in response to the sweepstakes prompt on this post
b: Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
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d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/15/2013-5/15/2013

Be sure to visit the sponsor’s brand page on BlogHer.com where you can read other bloggers reviews and find more chances to win!

Comments

  1. I would use the Rice Select to make stuffed peppers served over tomato sauce for a family dinner.

  2. Rice Select would be great for paella :)

  3. I would put it under my stir fry recipes!

  4. Stephanie B. says:

    I’m enjoying eating rice plain as a side dish lately!

  5. most of the time i just use regular ol’ white rice, but when i want to make a special dinner, i reach for the rice select. you’re right – it’s so fragrant. i never really understood what “fragrant” meant about rice until i tried it. mmm!!!

  6. Rice is great as the base for stir fry!

  7. We use fragrant rice for so many things….stirfry and every one of our asain meals, braised lamb dishes, bibimbap- I could go on and on. Once you have it, you’ll never go back!

  8. Natalie S says:

    I will serve RiceSelect with my entrees to soak up the sauces!

  9. I would use it for stir fry or fajitas!

  10. all rice pudding, all the time!

  11. I will use it to make Thai Cashew Rice

  12. I’d use it as a base for chicken saag

  13. I can’t tell you how many ways I love this! We eat a lot of rice dishes and this is going to happen soon!

  14. Lisa Brown says:

    I would use it for a chilli and rice dish for dinner.
    jslbrown_03 at yahoo dot com

  15. Lisa Brown says:

    2nd entry tweet – https://twitter.com/LuLu_Brown24/status/323868726640394240
    jslbrown_03 at yahoo dot com

  16. First, this recipe looks fantastic. I’m always looking for dishes I can made that can be vegetarian (for me) or include meat (for my husband). I have some lamb in the fridge for him right now, and I’ve now got this on the menu for tonight. Second, I love biryani dishes, and would use Rice Select for that!

  17. Khadijah says:

    We eat rice several times a week, which I serve with Middle Eastern and Asian dishes. I would like to try the texmati brown rice and also change things up a bit with the royal blends. I also would use the Arborio for rice pudding!

  18. Khadijah says:
  19. I’m ready to make some (more) stir frys! My husband loves them.

  20. Mami2jcn says:

    I would add it to stir fry.

  21. Mami2jcn says:

    tweet–https://twitter.com/mami2jcn/status/323916770001956866

  22. Cathy Truman says:

    I would make homemade veggie soup and pour it over
    rice, my family would love it.

  23. First of all – wowza, this lamb sounds amazing! I want a bottle of white wine and a bowl of it and the rice and I’ll be a happy camper.

    Now, hmmm…I would use the rice to make a big ol’ batch of my hubby’s favorite arroz con leche! :)

  24. Margaret Smith says:

    I would use this rice with cooked chicken. I think the combo would be delicious.
    Thanks so much.

  25. Margaret Smith says:
  26. I would use it to make a side dish to have with chicken

  27. Jessica To says:

    I would use this to spice up my chicken and rice stirfry!

  28. Stephanie V. says:

    ENGLAND

    LAYERED RICE PUDDING sounds lovely!

  29. Danielle says:

    My husband would love this recipe!! We eat rice a few times a week mostly with veggies or beans…yummy!

  30. Sharon Fox says:

    I would use the Rice Select to make chicken tikka masala.

  31. i use rice all the time in combination with various beans/legumes and veggies. it is basic component of my kitchen.

  32. I haven’t tried this rice yet,but will buy it and make fried rice with orange chicken.

  33. I’d use it in a casserole. :)

  34. OMG that sounds delicious and my mouth is watering.

    Rice is a great side dish for spicy foods, keeping the heat a little lower! It’s great for indian and southern fare. Tonight I had rice with jambalaya.

  35. Jacob LaFountaine says:

    Add it on the side to an herb chicken

  36. Carolyn G says:

    I would use it for dinner with a curry dish.

  37. Adrienne Gordon says:

    i’d use it on chicken

  38. I wouold use rice with chicken….the recipe looks really good

  39. I use rice with my stir fry.

  40. Great with both Mexican and Asian inspired dishes, would give me the opportunity to experiment with more recipes!

  41. Cynthia C says:

    I would use it in my rice pilaf recipe.

  42. Cynthia C says:
  43. I can’t tell you how much I love this recipe. So much yum!

  44. Looks yummy!

  45. LAMusing says:

    That looks yummy! I’d use it with sweet and sour chicken

  46. LAMusing says:
  47. It would be a help with Rice Pilaf or with Rice Florentine.

  48. Theresa Shafer says:

    To spice up my rice I blend varities, white, brown, red, black, and wild.

  49. Denise B. says:

    I tweeted this giveaway on Twitter.

    https://twitter.com/LIDARKSIDE/status/324511163977179136

  50. Denise B. says:

    I would make rice with ground beef and seasonings.

  51. I like good old chicken and rice casserole. Simple and comforting. :)

    chambanachik at gmail dot com

  52. I would use it to create my favorite, sesame chicken over rice.

  53. I would use it to add some spice to my dinners and breakfast eggs. I like to make it with funky spices :) Makes it fun!

  54. April V. says:

    Making rice is not something we do all that often so this might help us bring some new flavors into our evening meals.

  55. Sarah Hirsch says:

    i would use it for sweet and sour chicken with rice

  56. jmikulasko says:

    I’m not a big fan of Lamb, but you’ve convinced me to try it one more time

  57. Peggy Mitchell says:

    Using the rice for stuffed Cabbage

  58. Manette Gutterman says:

    We’re a rice eating family so I would use it to include in my gumbo!

  59. Fran Holzschuh says:

    I would make it with Shrimp Creole served over it! But some of these other ideas sound really good too!

  60. Christine Beasley says:

    I would use it as a side dish with stirfrys I make.

  61. I would use it with greens and salmon
    Thanks! Janna JOhnson jannajanna@hotmail.com Janna johnson on GFC

  62. I would use it to go with some yummy curries! I have been loving curry lately!

  63. My family loves jasmine rice. We could use RiceSelect in stuffed peppers.

  64. Susan Smith says:

    I would use RiceSelect in my chicken and vegetable stir fry.

  65. Susan Smith says:
  66. I would use RiceSelect to make my rice, bean, and tuna burritos.

  67. barbara n says:

    My family loves risotto

  68. Elena Vo says:

    I’d put it in stir-fries, especially with shrimp!

  69. Elena Vo says:
  70. Linda P. says:

    The rice would be perfect for a favorite family dish: it is a baked casserole with rice, cheese, and shredded carrots and is so good!
    This lamb recipe sounds great!

  71. Stephanie Larison says:

    I’d make a chicken and rice casserole, yum!

  72. Barbara M says:

    I’d try new recipes doing a google search.
    Chinese and Greek recipes.
    Thank you.

  73. Barbara M says:
  74. steve weber says:

    I would use it to make Thai Cashew rice

  75. I’d love to add this rice to a chicken soup.

  76. Julia Baxter says:

    This looks great! I tend to add rice to soup. It is easy and fills up our belly a little more than plain broths.

  77. Jessie C. says:

    I would use RiceSelect to make Takikomi Gohan (flavored rice), my family loves it.

  78. Jessie C. says:

    -https://twitter.com/tcarolinep/status/326188554290089984

  79. I’d use it in my Asian cooking — stir-fry, as a side dish.

  80. I like to use their Arborio rice to prepare my sushi!

  81. Delicious! SO flavorful. Loved the mellowed flavor of the lemons and the delicate sweetness of the apricots. Will have to increase the lamb next time. My husband and son love meat and devoured practically all of it. Served with crusty baguette. Prepared it the night before and heated it up for dinner the next day. Will definitely make this again!

    Thanks for sharing.

    • Lauren Keating says:

      Yay! I’m so glad you liked it! Thank you so much for coming back and letting me know that you made it. :)

  82. Ttrockwood says:

    I would use it to make our favorite persian rice lentil pilaf with almonds!

  83. id make taco rice wraps!

  84. jen gersch says:

    i would use this in tilapia with rice on top and use this to spice it up

  85. Rebecca Graham says:

    I will use it when I make stuffed peppers.

  86. sherri crawford says:

    i serve it with red beans

  87. monica meza says:

    I’d use it for the main entree at dinner, possibly with shrimp and some veggies.

  88. Emily N. says:

    It would go well in stuffed green peppers.

  89. Emily N. says:
  90. Mary Hall says:

    I’d use it in my home made rice pilaf!

  91. jeff summers says:

    I like this rice brand very much and would use it for a main dish of rice and marinated chicken with sauteed mushrooms.

  92. I’d like to add this to curry

  93. I would use it to make fried rice. I used to make that all the time with stir-fried veggies, but I haven’t tried it in ages. It’s so delicious I should dig that recipe out and try it again.

  94. Tweet: https://twitter.com/OneFrugalGirl/status/329429493506772992 onefrugalgirl AT gmail DOT com

  95. I think I would use it with Polynesian Chicken.
    dolniaks at consolidated dot net

  96. I will use RiceSelect in different recipes and pair with different spices and fresh herbs to spice up my family meals.

    amy [at] utry [dot] it

  97. Lisa F. says:

    I’m a vegetarian, so rice is nearly a staple. Using any of these varieties can enhance a tofu dinner.

  98. I would use this to make roasted veggies and rice! yum :)

  99. Erica Best says:

    i love to add to everyday meal to made then different by adding herbs

  100. Erica Best says:
  101. robyn paris says:

    mmmm this is great to hve new recipes for lamb

  102. I would use it for jeweled rice instead of Basmati.

    Thanks for the chance to win!

  103. Debbie B says:

    i would put it in a casserole

  104. Debbie B says:
  105. Anne K. says:

    I am going to use RiceSelect to make Gołąbki‎ (Stuffed Cabbage Rolls) with my Mother in Law! It is one of my husband’s favorite dishes and I’ve never tried making them.

  106. Anne K. says:
  107. I’d use RiceSelect to make mustard rice with grilled chicken

  108. patricia skinner says:

    I would use RiceSelect to make a Rice Pudding.

  109. ashley says:

    I would make cilantro rice

  110. courtney b says:

    i like chicken stir fry

  111. courtney b says:
  112. amy pugmire says:

    I would use it to bring a variety of chicken meals to the table. we love chicken fried rice! and my kids love rice in general! I would also love to make orange chicken and rice!

  113. amy pugmire says:
  114. Stacey B says:

    I can use the rice for so many things. I like adding different seasonings, meats, and/or vegetables to make different meals

  115. Stacey B says:
  116. ky2here says:

    I’ll make I’m making I’m going with Pineapple Panang Curry with Jasmati Rice.

  117. ky2here says:
  118. Carolsue says:

    I would make Jambalaya using rice, chicken, shrimp, sausage — plus spices like Cajun spice and red pepper flakes.
    Digicats {at} Sbcglobal {dot} Net

  119. Carolsue says:

    Tweet
    https://twitter.com/MsCarolsueA/status/331961021633794048
    Digicats {at} Sbcglobal {dot} Net

  120. steve weber says:

    I’d use it for my chicken fried rice.

    groogruxking40 at gmail dot com

  121. I would use it for stir fry

  122. Shannon says:

    We love bacon, rice, and peas! Simply delish!

  123. Shannon says:
  124. There’s an orange chicken crock pot recipe I really want to try. I would love to try it with RiceSelect!

  125. LAMusing says:

    I love cooking with lamb (although it’s hard to find at markets in my area). Yummy recipe. I also love rice topped with teriyaki chicken.

  126. LAMusing says:
  127. Bridget Vanover says:

    I’d use it to make rice pudding since my family loves it.

  128. Angel Jacklyn says:
  129. Angel Jacklyn says:

    I’D LOVE TO TRY THE “ROYAL BLEND TEXMATI WHITE, BROWN & RED” RICE SELECTS IN THEIR “ROYAL SEAFOOD BAKE” RECIPE!

  130. I love their wild rice mix! I use it in chili.

  131. would provide more dinner inspirations

  132. Laura C. says:

    I would use the Jasmati Rice to make my cilantro-lime rice for my Pork Carnitas Burritos!

  133. I’d like to use it to make chicken and rice burritos.

    Thanks for the giveaway!

  134. Ashley Tucker says:

    I’d use Riceselect to make chicken and rice!
    ajoy1332 at yahoo dot com

  135. Ashley Tucker says:
  136. Recipe sounds yummy! I would add this rice to paella or to my green curry

  137. Tiffany Hearn says:

    I would use it in stir fry! Thanks for the awesome giveaway!

  138. Betty C says:

    I love using this to give my fried rice a delicious new flavor.

  139. Betty C says:
  140. alyce poalillo says:

    I want to learn to make sushi so would love to use their Sushi Rice with that

  141. Wild Orchid says:

    I would make a delicious stir-fry.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  142. Wild Orchid says:

    tweet–https://twitter.com/WildOrchid985/status/333380701690945537

  143. I use it as a side dish a lot, and try to add various flavorings to vary it a little bit.

  144. Deb Anderson says:

    I’d use it in gumbo

  145. tnshadylady@gmail.com says:
  146. Tabathia B says:

    I would use it with some chicken and veggies or make a pork free jambalaya

    tbarrettno1 at gmail dot com

  147. Tabathia B says:

    tweet https://twitter.com/ChelleB36/status/333651031848275968

    tbarrettno1 at gmail dot com

  148. Lorena Keech says:

    My husband loves rice, so he would be delighted to have me use more varieties for our meals.

  149. I will use it with grilled chicken and veggies which is a much loved entree of mine.

  150. twitter.com/Kismetchris/status/333903542819639297

  151. Daniel M says:

    chicken & veggie stir fry

  152. Susan E. says:

    I’d use it to make Red Beans and Rice.

  153. Melissa says:

    We make a lot of stir fry so I would use the rice with that!

  154. I would use it for fried rice.
    austma7@aol.com

  155. s riches says:

    I would make rice and beans with it.

  156. s riches says:
  157. Jennifer says:

    My family loves this rice with grilled shrimp and veggies on top!

  158. We so often have corn or potatoes as a side dish for meals, that it would be fun to change things up and try a rice side dish instead!

  159. I want to use riceselect to make some rice pilaf

  160. I love using jasmine rice– it just has a flavor and aroma that adds so much to curries and Thai-styled foods. I use it in Tex-Mex as well, but it is a bit too perfumey at times. I haven’t tried it with North African/Mediterranean dishes, but that lamb and apricots looks really interesting. So far we’ve stuck to harira and flatbreads on the side to add in the starchiness we crave. Serving something Moroccan-style with jasmine-flavored rice might be neat. :)

  161. maria cantu says:

    I like making spanish rice.

  162. ewhatley says:

    We eat a lot of stir fry dishes with rice and I want to try some of these varieties instead of our plain white rice.

  163. thischickwins says:

    i’d use it in a burrito

  164. Being an Indian, we eat rice a lot of times in a week. I also use a lot of spices to flavor up most of the rice dishes – cumin powder, tumeric powder, coriander powder, dried ginger powder and ofcourse chilli powder :) The recent one I tried and it was yum: http://www.sruthiskitchen.com/2012/08/14/mushroom-pulao/

  165. Sara Floyd says:

    I use rice all the time and the rice select would be wonderful. I use it with a lot of veggies and beans

  166. Sara Floyd says:
  167. Brenda Elsner says:

    I would use this rice in my cheesy beef rice casserole.

  168. Margot C says:

    I am from Louisiana so I am comfortable using rice with many different things; gumbo, Indian food, Mexican food. I always keep several varieties; jasmine, brown, short grain Chinese and I’m pretty sure that I have some RiceSelect Texmati in my pantry. The plastic jars are distinctive. Your recipe looks divine by the way!

  169. Margot C says:
  170. samantha s says:
  171. samantha s says:

    I would spice up my family dinners by using this rice in an amazing side dish. I know it’s cliche but stir fried rice is deliciously amazing when done properly. I like to add cilantro, onion, seafood, chicken, corn, carrots into my dish and my family loves it. I even use rice to make dessert sometimes.

  172. kelly mcgrew says:

    i’d use it to jazz up my stir frys!

  173. I would add it to our black bean & chicken burritos.

  174. Lisa Garner says:

    I’ve never tried Rice Select but I think it would be a great way to kick up my Stuffed Bell Peppers recipe.
    lisalmg25 at gmail dot com

  175. Lisa Garner says:

    I Tweeted: https://twitter.com/lisalmg/status/334480020477190145
    lisalmg25 at gmail dot com

  176. I’d make homemade fried rice!

  177. Pauline M says:

    I would add it to my teriyaki chicken!

  178. brittney house says:

    chicken stir fry

  179. I would add it to my chicken stir fry dishes

  180. cassandra says:

    I will use it to finally put to test a chicken fried rice recipe I have been dying to try!

  181. tracey byram says:

    I’d use the rice in sausage gumbo.

  182. kathy pease says:

    id make a Spanish Chicken & Rice Bake
    http://www.food.com/recipe/spanish-chicken-rice-bake-31516

  183. kathy pease says:
  184. Tanya Bartlett says:

    I’d use it to make rice pudding

  185. almanyc says:

    i’ll use it on the side of a stir-fry

  186. veg curry ty.

  187. Terry Cross says:

    I’d make Red Beans & Rice

  188. Terry Cross says:
  189. susan smoaks says:

    I will use use RiceSelect to spice up my family meals by branching out and trying new things!

  190. Amanda Sakovitz says:

    I would use it to make a stirfry with chicken and veggies

  191. Amanda Sakovitz says:
  192. Gina Ferrell says:

    I would use RiceSelect to make my famous bell peppers with my homemade tomato sauce.

  193. Gina Ferrell says:
  194. Shannon says:

    I’d use it with a veggie stir fry

  195. Veronica Garrett says:

    I would use it with chicken.

  196. I would love to try it in a paella recipe.

  197. I’ll use this when I make homemade sushi rolls.

  198. Gloria S says:

    I would use it to make meat loaf with tomato sauce

  199. Thomas Murphy says:

    I would use it to make a chicken and veggie stirfry

  200. Thomas Murphy says:
  201. shirley zolenski says:

    I would make chicken stir fry over rice

  202. shirley zolenski says:
  203. Lillian says:

    Sounds like it would be good in a burrito.

  204. I would make some fried rice! :)

  205. I would like to use RIce Select to create some more meatless meals in our house — this way they’d be filling and “bulked” up without all the fat and calories and all that other yucky stuff! Maybe some beans and rice? Rice with veggie chili? Burritos with rice? Yummm!

  206. Janice Cooper says:

    I would love to use this when making stir fry or Dal – (Indian dish)

  207. Janice Cooper says:
  208. Denise Donaldson says:

    we use rice to make our own stir fry

    winz135 at gmail.com

  209. Denise Donaldson says:
  210. Donna K says:

    Rice Select would be great for stir fry.

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