Apricot Glazed Lamb Recipes

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APRICOT GLAZED LAMB



Apricot Glazed Lamb image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Number Of Ingredients 11

1 rack of lamb
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons canola oil, plus 3 teaspoons
1 cup apricot preserves
2 tablespoons stone-ground mustard
1/2 cup water
1/2 cup panko bread crumbs
1 tablespoon freshly chopped tarragon leaves
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
  • For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.

APRICOT MUSTARD GLAZED LEG OF LAMB



Apricot Mustard Glazed Leg Of Lamb image

Make and share this Apricot Mustard Glazed Leg Of Lamb recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 41m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup apricot jam
2 tablespoons honey mustard
2 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
3 lbs leg of lamb, butterflied
1/2 cup red wine
1 cup beef stock, canned/homemade
salt
ground pepper

Steps:

  • The crisp coating keeps the lamb succulent and juicy.
  • Bake 10 minutes longer for medium-done.
  • If you use frozen lamb, defrost in the refrigerator overnight.
  • Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
  • Reserve 2 tbsps.
  • of marinade for sauce.
  • Brush remainder all over lamb.
  • Season well with salt and pepper.
  • Marinate for 30 minutes.
  • Broil lamb for 3 minutes per side.
  • Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink.
  • Remove from oven and let rest on a serving dish for 10 minutes.
  • Pour off any fat in pan.
  • Add red wine to pan and reduce to 1 tbsp.
  • Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
  • Bring to boil and hoil for 2 minutes.
  • Slice lamb in thin slices against the grain.
  • Serve with some sauce poured over.

Nutrition Facts : Calories 563.4, Fat 35.8, SaturatedFat 13.9, Cholesterol 152, Sodium 664.7, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 43.5

APRICOT-SMOKED CHILE GLAZE LAMB TACOS WITH TOMATO-CUCUMBER SALSA



Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

2 plum tomatoes, diced
1 serrano chile, finely diced
1/2 English cucumber, diced
1/2 small red onion, diced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/2 cup apricot preserves
2 tablespoons red wine vinegar
1 tablespoon chipotle in adobo puree
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless lamb loin
Canola oil, for brushing lamb
8 to 12 flour or corn tortillas (8-inch size)

Steps:

  • Heat a gas grill to high.
  • For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
  • For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
  • Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
  • While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.

Nutrition Facts : Calories 503 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 136 milligrams, Sodium 277 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 40 grams, Sugar 20 grams

APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC



Apricot Glazed Lamb Chops with Pistachio and Sumac image

Provided by Bobby Flay

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 9

3/4 cup apricot jam
2 teaspoons balsamic vinegar
2 tablespoons coarsely chopped fresh mint
2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish
Kosher salt and freshly ground black pepper
Eight 4 to 5-ounce lamb porterhouse chops
2 tablespoons canola oil
1/4 cup shelled, lightly toasted pistachios, coarsely chopped
1 teaspoon ground sumac

Steps:

  • Preheat a charcoal grill to high heat using the direct heat method.
  • Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
  • Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
  • Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

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