Lamb with Apricots

Lamb with Apricots

Serves 6 to 8

Long, slow cooking makes lamb meltingly tender. Garnish the dish with chopped fresh dill or thyme, if you like. Serve with mashed potatoes, polenta or egg noodles for soaking up the sauce.

  • 2 teaspoons extra-virgin olive oil
  • 1 (3-pound) piece boneless leg of lamb, trimmed
  • 1 teaspoon fine sea salt, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, plus more to taste
  • 3 onions, thinly sliced
  • 1 1/4 cups red wine
  • 1 1/2 cups beef broth
  • 1/3 cup sliced dried apricots
You must be signed in to use shopping lists. Sign in or create account

Heat oil in a large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper, add to the pot and cook until browned on all sides, about 10 minutes. Transfer lamb to a plate and add onions to the pot. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add wine and simmer until reduced by about half. Add broth, return lamb to the pot, cover, and simmer 2 hours. Add apricots, turn lamb, and continue to simmer until lamb is very tender, about 1 hour more.

Transfer lamb to a platter, cover and keep warm. Simmer sauce until reduced to about 2 1/2 cups; taste and adjust seasoning with salt or pepper if desired. Slice lamb, pour sauce over lamb and serve.

Nutritional Info: 
Per Serving:320 calories (90 from fat), 10g total fat, 3.5g saturated fat, 110mg cholesterol, 560mg sodium, 12g carbohydrate (2g dietary fiber, 7g sugar), 36g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion