Best Apricot Glazed Lamb Recipes

APRICOT-GLAZED LAMB CHOPS

Steps:

• 1. In shallow baking dish, combine 1/2 cup of the reserved apricot liquid, oil, vinegar and salt. (Reserve remaining apricot liquid for sauce.) Place lamb chops in apricot mixture, turning to coat all sides. Refrigerate 30 minutes.2. Remove chops from marinade, reserving marinade. Place lamb chops on broiler pan. Broil 4 to 6 inches from heat for 9 to 11 minutes or until browned and of desired doneness, turning chops and basting occasionally with reserved marinade.3. Meanwhile, reserve 8 apricot halves for garnish. In blender container or food processor bowl with metal blade, combine remaining apricots and reserved apricot liquid, brown sugar, cornstarch, allspice and orange juice. Blend or process 1 minute or until smooth pour into small saucepan. Cook and stir over medium heat until thickened.4. To serve, arrange lamb chops on serving platter garnish with reserved apricot halves. Serve with warm apricot sauce.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 170 mg 7% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 23 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 8% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 2 Fruit, 2 Lean Meat, 2 Fat or 2 Carbohydrate, 2 Lean Meat, 2 Fat

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.

APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
• Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
• Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

APRICOT MUSTARD GLAZED LEG OF LAMB

Steps:

• The crisp coating keeps the lamb succulent and juicy.
• Bake 10 minutes longer for medium-done.
• If you use frozen lamb, defrost in the refrigerator overnight.
• Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
• Reserve 2 tbsps.
• of marinade for sauce.
• Brush remainder all over lamb.
• Season well with salt and pepper.
• Marinate for 30 minutes.
• Broil lamb for 3 minutes per side.
• Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink.
• Remove from oven and let rest on a serving dish for 10 minutes.
• Pour off any fat in pan.
• Add red wine to pan and reduce to 1 tbsp.
• Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
• Bring to boil and hoil for 2 minutes.
• Slice lamb in thin slices against the grain.
• Serve with some sauce poured over.

TAMARIND-GLAZED LAMB SKEWERS WITH DRIED-APRICOT RELISH

Steps:

• For glaze:
• Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.
• For apricot relish:
• Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)
• Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.
• Available at Indian markets.

APRICOT GLAZED RACK OF LAMB

Steps:

• Preheat the oven to 475°F Rub the rack of lamb with 1 tablespoon of olive oil and season with salt & pepper & paprika. Heat the remainder of the oil in a skillet. Place the rack fat side down and sear until the meat is nicely browned. For the apricot glaze, add the apricot jelly to some hot water in a pan, allowing it to dissolve. Add the cloves of minced garlic, the freshly squeezed juice of 1 lemon, butter, and add the chopped chiles. Let this reduce to a thick sauce. It should easily coat the back of a spoon. Brush the glaze over the seared rack of lamb. Place the rack back in the skillet and roast in the oven for 15 minutes. Baste glaze on appropriate rack once more during roasting. Let the meat rest for 10 minutes before serving.