Cumin Crusted Lamb With Apricots Recipes

MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS

Steps:

• Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
• Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
• Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
• Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

CUMIN-CRUSTED LAMB WITH SHALLOTS & CRUSHED NEW POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.
• Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.
• Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.

MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS

Steps:

• Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
• Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
• Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
• Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
• Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
• Preheat oven to 425 degrees F.
• Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
• Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
• Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
• Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
• In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
• Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
• Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
• Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

MOROCCAN LAMB WITH APRICOTS

Steps:

• Start by searing the lamb in a pan in 1 Tsp of olive oil or coconut oil and season. Whilst the meat is browning, in another pan add the entire contents of the passata and season, along with all the spices (turmeric, cumin, coriander, paprika, cinnamon and ginger) slice the apricots into halves and throw those into the pan as well and turn the heat to high.
• Once the lamb has browned, spoon it into the passata bring to the boil, place the lid on the pan and then simmer. Tip the diced onion and bell peppers in to the frying pan and cook for 8/10 mintues until softened, then add the sliced garlic and chillies and cook for another 2/3 minutes and add to the passata. Make sure you give the pan a good stir then chop up roughly a large bunch of coriander throw it in and stir
• Cook for about 40/50 minutes or until lamb is soft and tender then add in the drained chickpeas and cook for another 10 minutes. Serve with cous cous and a flat bread.

LAMB WITH APRICOTS

Steps:

• In a large skillet, saute onion in oil until tender.
• Add the lamb, cumin, cinnamon, coriander, salt and pepper.
• Cook and stir for 5 minutes, or until meat is browned.
• Add apricots, orange juice, almonds and orange peel.
• Transfer to a 2-1/2 quart baking dish.
• Stir in broth.
• Cover and bake at 350 for 1-1/2 hours or until meat is tender.
• Sprinkle with sesame seeds.

LAMB WITH APRICOTS

Steps:

• In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

MOROCCAN CRUSTED LAMB RACKS WITH GRILLED APRICOTS

Steps:

• In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
• Preheat oven to 375 degrees.
• In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
• Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
• Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
• For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
• Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.

CUMIN-CRUSTED LAMB WITH APRICOTS

Steps:

• Preheat oven to 400°F.
• Remove all visible fat from the lamb.
• In a small skillet, put cumin powder plus 2 teaspoons kosher salt. Heat over medium heat for 1 to 2 minutes, stirring frequently, until the aroma rises. Let cool.
• Place apricots in a bowl. Pour boiling water over apricots to cover. Let sit for 15 minutes to plump. Drain thoroughly.
• Open lamb and place on a work surface so that it remains flat. Sprinkle lamb with half the cumin-salt mixture and freshly ground black pepper.
• Place drained apricots in a long, overlapping row, lengthwise down the center of the lamb. Roll lamb tightly around the apricot filling. Using heavy string, tie the roast at 1-inch intervals.
• Rub roast with remaining cumin-salt mixture. Sprinkle with freshly ground black pepper.
• Coat a large shallow roasting pan with nonstick vegetable spray. Place roast in pan. Roast for 1 hour and 20 minutes, or until meat thermometer reads 135°F for medium-rare.
• Remove roast from oven. Place on a large cutting board and let rest for 10 minutes. Meanwhile, in a small saucepan bring 2 cups water to a boil. Pour off almost all the fat from the roasting pan and pour in the boiling water,scraping up browned bits. Strain through a fine-mesh sieve into saucepan.
• Carve lamb into thick slices. Add any juices from board to saucepan. Heat briefly, adding salt and pepper to taste. Pour over lamb.