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You are here: Home / Healthy One Pan Recipes / Braised Lamb with Apricots

Braised Lamb with Apricots

By Lauren Keating On 04/15 230 Comments

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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.

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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.

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Continue to Content
Braised Lamb with Apricots + $100 Giveaway

Braised Lamb with Apricots + $100 Giveaway

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

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
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon Cardamom
  • 1/4 teaspoon Whole Cloves
  • Salt
  • 1 cup RiceSelect Jasmati Rice
  • 2 cups Water
  • 1/4 cup loosely packed Fresh Parsley, chopped

Instructions

  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.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 1936Total Fat 110gSaturated Fat 40gCholesterol 322mgSodium 1574mgCarbohydrates 130gSugar 8gProtein 106g

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© Lauren Keating
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Tagged with: and Pork// beef// Giveaway// Indian// lamb// Middle Eastern// Reviews230 Comments

My Cookbooks

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Comments

  1. Donna K says

    05/15 at 11:45 pm

    Rice Select would be great for stir fry.

    Reply
  2. Denise Donaldson says

    05/15 at 11:11 pm

    tweet

    https://twitter.com/itsjustme62613/status/334868594364133376

    winz135 at gmail.com

    Reply
  3. Denise Donaldson says

    05/15 at 11:10 pm

    we use rice to make our own stir fry

    winz135 at gmail.com

    Reply
  4. Janice Cooper says

    05/15 at 10:27 pm

    https://twitter.com/disneyfan40/status/334857271630778368

    Reply
  5. Janice Cooper says

    05/15 at 10:27 pm

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

    Reply
  6. Kristin @ Keenly Kristin says

    05/15 at 9:30 pm

    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!

    Reply
  7. Lauren Harmon says

    05/15 at 9:15 pm

    I tweeted about the giveaway here: https://twitter.com/tinylittlebows/status/334839457788338178

    Reply
  8. Lauren Harmon says

    05/15 at 9:14 pm

    I would make some fried rice! 🙂

    Reply
  9. Lillian says

    05/15 at 7:53 pm

    Sounds like it would be good in a burrito.

    Reply
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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

lk@healthy-delicious.com

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