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Braised Lamb with Apricots + $100 Giveaway

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 1936kcal
Author Lauren Keating


  • 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


  • Trim the lamb and cut it into approximately 1-inch cubes.
  • 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.
  • 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.
  • 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.
  • Serve the braised lamb over the rice. Sprinkle with chopped parsley.


Serving: 1g | Calories: 1936kcal | Carbohydrates: 130g | Protein: 106g | Fat: 110g | Saturated Fat: 40g | Cholesterol: 322mg | Sodium: 1574mg | Sugar: 8g