Best 12 Cumin Crusted Lamb With Apricots Recipes

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.

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.

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.

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.

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS

Steps:

• Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
• Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
• Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
• Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
• Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
• Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.

CURRIED LAMB WITH APRICOTS

Steps:

• in a non stick skillet heat oil and brown lamb in batches, place in crockpot add onions, garlic, jalapeno, ginger and the rest of the spices, stir for 1 minute until fragrant.
• add beef stock, mix well, pour over lamb in crockpot.
• cook on low for 8-10 hours or high for 4-5 hours.
• add apricots, cover and cook for 30 minutes more.
• discard cinnamon stick, serve over rice with mango chutney.

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.

APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB

Steps:

• Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
• Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
• Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
• Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
• Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.

SPICED LAMB STEW WITH APRICOTS

Steps:

• In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

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.

HERB-CRUSTED GRILLED LAMB WITH APRICOT RELISH

Steps:

• Prepare lamb:
• Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
• Make relish:
• Stir together all relish ingredients and season with pepper.
• To cook lamb using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
• To cook lamb using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
• Serve lamb:
• Thinly slice lamb across the grain and serve with relish.

LAMB & APRICOT STEW

Steps:

• In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.