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Lamb with Dried Apricots

June 2010
Lamb with Dried Apricots

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Makes: 8 servings

Ingredients
  • 24 dried apricots
  • Boiling water
  • 1/2 cup apricot preserves
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons water
  • 1 tablespoon dark brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • 1 1/2 pounds trimmed boneless lamb loin, cut into 1 1/2-inch cubes
  • 1 red onion, cut into eighths
  • Salt and pepper
Directions
  1. In a small bowl, plump 24 dried apricots in boiling water to cover; drain. Meanwhile, in a large bowl, combine 1/2 cup apricot preserves, 1/4 cup red wine vinegar and 2 tablespoons each extra-virgin olive oil, finely chopped shallots and water. Stir in 1 tablespoon dark brown sugar and 1 teaspoon each ground coriander, dry mustard and lemon juice. Add 1 1/2 pounds trimmed boneless lamb loin, cut into 1 1/2-inch cubes; toss to combine, cover and refrigerate for 2 hours. Preheat a grill to medium-high. Thread 1 red onion, cut into eighths, the apricots and lamb onto eight 12-inch skewers; season with salt and pepper. Cover and grill on a well-oiled grate, turning once, for 7 to 9 minutes for medium-rare.