APRICOT GLAZED LAMB
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
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
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
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
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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SLOW ROASTED LAMB SHOULDER WITH POMEGRANATE …
From houseofnasheats.com
- Preheat oven to 325 degrees F. Combine the rub ingredients together in a small bowl and rub them all over the lamb shoulder. Place the lamb shoulder into a large pan or roasting dish, then scatter the rosemary and garlic on top. Some people like to cut gashes into their lamb and actually stick the rosemary and garlic into the lamb, but I don't find that to make much of a difference so I don't bother.
- Let the lamb sit out of the fridge for 1 hour before cooking. Preheat oven to 325 degrees F. Scatter the chopped onion around the meat. In a separate bowl, whisk together the pomegranate juice and apricot preserves, then pour into the pan around the lamb for a braising liquid. Cover the pan tightly with aluminum foil and roast for around 4 to 4 1/2 hours. The lamb shoulder is done when you can easily pull the meat apart with two forks.
- To make the glaze, at about the 3 1/2 to 4 hours mark, take roast out of the oven and remove the foil then carefully pour off the liquid into a fat separator. Pour just the lamb juices with the pomegranate juice and apricot preserves into a medium saucepan. Re-cover the meat and return to the oven. Meanwhile, bring the liquid to a boil over medium-high heat until reduced by 1/3 to 1/2 and becomes syrupy, about 20 minutes.
- When the lamb is done, remove it from the oven and pour half of the glaze over the meat. Use two forks to pull the tender meat away from the bones and shred in the glaze, then transfer the shredded lamb to a serving platter and scatter with pomegranate seeds for garnish. Cover and keep warm until ready to serve. Serve with the remaining glaze for guests to drizzle over their lamb, if desired.
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