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How To make Apricot Roast Lamb Shoulder
2 lb Lamb shoulder, boneless
8 oz Apricots; dried
3/4 c Chicken stock; hot
Salt Pepper 1/2 t Thyme; dried
1/2 t Ginger; ground
2 ts Cornstarch
Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots and spread inside shoulder. Fold two halves togethe to enclose apricots and wrap tightly in large piece of greased foil. Place in roasting pan and roast in 300F(150C) oven for 1 1/2 hours or until lamb is fork tender. Carefully remove from foil and place on board; keep warm. Pour juices from foil into roast pan with reserved stock. (Dont worry if there are lots of apricot bits in the pan.) Bring to boil. Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. Cook, stirring, until thickened.
Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top.
How To make Apricot Roast Lamb Shoulder's Videos
#lamb 2021. Tasty Moroccan Slow Roasted Lamb.
This Tasty Lamb, 2021 recipe shows you how to make a Moroccan slow roasted shoulder of lamb. So easy to make and you can put your feet up while watching the world cup, cricket, American football or any sport.
The lamb is full of flavour and the meat falls off the bone. Garnished with apricot and you are done. So tasty. Lamb for any season.
The Lamb roasts slowly for 6 hours 120c gas mark 1 and goes well with cous cous and roast vegetables.
Spices used in the video.
For the spice mix:
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
½ cinnamon stick, broken up
1 tsp black peppercorns
A pinch of cayenne pepper or chilli powder
2 tsp sweet smoked paprika
2 garlic cloves, finely chopped
Leaves from 2 large rosemary sprigs, finely chopped
2 tsp sea salt
2 tsp olive oil
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Pulled Lamb Shoulder Recipe | Low & Slow BBQ | Barbeques Galore
Pulled lamb that is tender and melts in your mouth is a sure crowd-pleaser at any barbeque event. Try this quick and easy recipe on your BBQ smoker today!
View the full pulled lamb recipe on Barbeques Galore:
Lamb Tagine with Chickpeas, Apricots and Honey
Herb Roasted Lamb Shoulder | Moist And Delicious!
Herb Roasted Lamb Shoulder | Moist And Delicious!
This herb roasted lamb shoulder is soooo moist and delicious! This is a great recipe for those that are new to lamb. I hope you all enjoy this recipe!
Ingredients:
1 TSP GROUND GINGER
1/2 TSP CINNAMON
1 TSP TURMERIC
½ TSP BLACK PEPPER
1 TSP PAPRIKA
1 TSP CORIANDER
½ TSP ONION POWDER
½ TSP GARLIC POWDER
ROSEMARY
ORANGE ZEST
½ CUP ORANGE JUICE
3 TBSP OLIVE OIL
SALT (TO TASTE)
music:
Nasheed by Rhamazan
Dj Neptune Nobody (Acapella Afro Beats)
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12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Braised Lamb Shanks with roasted garlic
Falling off the bone tender! there's no need to explain the monumental culinary achievement that is lamb shank. This cut of meat is taken from the lower portion of a lamb's leg, and when cooked right, results in melt in your mouth flavour.
Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
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