Lamb with Apricots

Serves 6 to 8
Time 3 hrs 45 min
Lamb with Apricots

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.

Special Diets:

Dairy FreeDairy Free

Ingredients

    2 teaspoonsextra-virgin olive oil
    1 piece (3-pound)boneless leg of lamb, trimmed
    1 teaspoonfine sea salt, plus more to taste
    3/4 teaspoonground black pepper, plus more to taste
    3onions, thinly sliced
    1 1/4 cupsred wine
    1 1/2 cupslow-sodium beef broth
    1/3 cupsliced dried apricots

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Method

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

Serving Size

Calories

320

Total Fat

10g

Saturated Fat

3.5g

Cholesterol

110mg

Sodium

560mg

Total Carbohydrate

12g

Dietary Fiber

2g

Total Sugars

7g

Protein

36g

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.