Ingredients for Lamb Shoulder Bake With Dried Apricots
- 1 large onion, chopped
- Olive Oil
- Boneless Lamb Shoulder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- Salt And Pepper
- Dried Apricot
- 1/2 cup orange juice
- Ground Almonds
- Orange Zest
- Chicken Broth
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How to Make Lamb Shoulder Bake With Dried Apricots
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté 1 large chopped onion in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 3 lbs bone-in lamb shoulder, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook and stir for 5-7 minutes, until the lamb is browned on all sides.
- Stir in 1 cup dried apricots (roughly chopped), 1/2 cup orange juice, 1/4 cup slivered almonds, and the zest of 1 orange.
- Transfer the mixture to a 2 1/2-quart baking dish.
- Pour 1 cup of lamb broth (or chicken broth) over the lamb.
- Cover the baking dish tightly with foil.
- Bake for 1 hour and 50 minutes, or until the lamb is fork-tender. Internal temperature should reach 190-195°F (88-90°C).
- Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
31g
Fat
5g
Carbs
3g
