Braised Lamb with Apricots

Braised Lamb with Apricots

With sweet dried apricots, intense lemon, and aromatic spices, this braised lamb is the best way to bridge the gap in between winter season and spring.

I believed I was headed to Morocco with this dish, but I took an incorrect turn somewhere along the method and ended up somewhere closer to India. No matter, it was still scrumptious even if it wasn’t standard. This recipe takes a bit longer than most of my suppers, however it’s mainly non-active time. You most likely will not want to make it on a weeknight unless you do not mind consuming late (I’m prepared for dinner at 5: 30 … which doesn’t normally work out well considering that I don’t get house up until closer to 6!), however it’s the sort of recipe that can quickly be made ahead of time and reheated when you’re prepared for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come house and not have to fret about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, supper was ready.

I teamed up with RiceSelect to create this recipe, which is everything about bringing global tastes to the dinner table. I was delighted to deal with them, considering that I’ve really been purchasing their rice for a few years. It’s very budget-friendly and I enjoy that it is available in screw-top canisters instead of lightweight cardboard boxes– it’s easier to save, remains fresh longer, and I do not have to fret about any possible creepy-crawlies entering it (a recent fight with kitchen moths left me extra-wary of how things are packaged.) I have their Jasmati ®, Brown Texmati ®, and Sushi Rice in my cabinet today, and I’m practically never without their Royal Blend ® Texmati Brown and Wild Rice.

I match this braised lamb with the Jasmati, a long grain American-grown jasmine rice. Jasmati has a fragile, tender texture and subtle floral aroma that makes it perfect for pairing with curries and other richly-spiced meals like this one.

Braised Lamb with Apricots $100 Giveaway

Yield: 4

Preparation Time: 15 minutes

Cook Time: 1 hour30 minutes

Total Time: 1 hour45 minutes


  • 1 pound Lamb Shoulder
  • 1 Tablespoon Olive Oil
  • 1 Red Onion, sliced
  • 2 Tablespoons Balsamic Vinegar
  • 1 cup Ground Tomatoes
  • 1 can Chickpeas (Garbanzo Beans), undrained
  • 1 Lemon (unpeeled), sliced into thin rounds
  • 10 Dried Apricots, quartered
  • 1 Cinnamon Stick
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon Cardamom
  • 1/4 teaspoon Whole Cloves
  • Salt
  • 1 cup RiceSelect Jasmati Rice
  • 2 cups Water
  • 1/4 cup loosely loaded Fresh Parsley, chopped


  1. Trim the lamb and suffice into approximately 1-inch cubes.
  2. Heat the olive oil in a medium Dutch Oven or other heavy pot over medium-high heat. Add the lamb and cook until browned on each side, about 5 minutes. Include the onion; cook up until softened, about 10 minutes.
  3. Deglaze the pan by pouring in the balsamic vinegar, which will loosen any browned bits that are stuck to the bottom of the pan. Stir in the next 8 ingredients (through the cloves). Bring to a simmer, then decrease heat to low and cook, covered, for 60 minutes, or until lamb is fork-tender. Season with salt. Get rid of cover and simmer 15 minutes, or until liquid has minimized to a thick sauce.
  4. Combine rice and water in a medium pot. Bring to a boil, then minimize heat to low and cook, covered, for 20 minutes. Eliminate from heat and fluff with a fork.
  5. Serve the braised lamb over the rice. Sprinkle with chopped parsley.
Nutrition Information

Serving Size 1

Amount Per Serving Calories1936 Overall Fat110 g Saturated Fat40 g Cholesterol322 mg Sodium1574 mg Carbohydrates130 g Sugar 8g Protein106 g

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