Lamb With Apricots

Lamb With ApricotsLAMB WITH APRICOTS

“Easter Without Lamb Is A Thing That Cannot Be.” – Macedonia Proverb

INGREDIENTS

3 Teaspoons Olive Oil

3 Pounds Boneless Leg of Lamb

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3 Sliced Onions

1 1/4 Cups Red Wine

1 1/2 Cups Beef Broth

1 Cup Sliced Dried Apricots

Heat the olive oil in a large size Dutch oven over a medium high heat.  Sprinkle the lamb with the kosher salt and pepper.  Add the lamb to the pot and cook for 10 minutes until browned on all sides.  Remove the lamb from the pot and place onto a plate.  Add the onions to the pot and cook for 10 minutes.  Stir occasionally.  Add the wine, reduce the heat to medium low and simmer the onions for 15 minutes.  Add the broth and then return the lamb to the pot.  Cover and simmer for 2 hours.  Add the sliced apricots and turn the lamb.  Place the lid back on and simmer for 1 1/2 hours.  Remove from the Dutch oven and transfer the lamb to a platter.  Cover and keep warm.  Simmer the sauce until reduced to about 2 1/2 cups.  Taste and adjust the seasoning with salt or pepper if desired.  Slice the lamb, pour the sauce over the lamb and serve.  Serves 6

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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