Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Comfort Food, Dinner, Easter, Kid Friendly, Lamb, Main Courses, Spring, Sunday Dinner, The Lazy Way To Cook, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: American Classics, Beef Broth, Comfort Food, Dinner, Dried Apricots, Dutch Oven, Easter, Kid Friendly, Kosher Salt, Lamb, Lamb With Apricots, Leg of Lamb, Main Courses, Olive Oil, Onions, Pepper, Red Wine, Spring, Sunday Dinner, The Lazy Way To Cook, Victoria Hart Glavin, Victoria's Lamb & Apricots, Victoria's Lamb With Apricot Dinner, Victoria's Lamb With Apricots, Weekend Fun
LAMB 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
