Lamb Shoulder Bake with Dried Apricots
Indulge in the rich, aromatic flavors of this slow-cooked Lamb Shoulder Bake with Dried Apricots—a perfect centerpiece for a hearty family dinner or an intimate gathering. This one-pot wonder combines tender, fall-apart bone-in lamb shoulder with the natural sweetness of dried apricots, all simmered in a spiced tomato-based sauce infused with ground cumin, coriander, cinnamon, and paprika. The citrusy brightness of fresh lemon juice and zest complements the savory depth, while a touch of honey adds a subtle richness. Baked to perfection over three luxurious hours, this dish is as comforting as it is elegant. Serve with fluffy couscous or crusty bread to soak up every drop of the fragrant sauce, and watch your guests savor every bite of this Mediterranean-inspired masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg bone-in lamb shoulder
- 200 g dried apricots
- 3 tbsp olive oil
- 2 large onion
- 4 medium garlic cloves
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 500 ml chicken or lamb stock
- 400 g canned chopped tomatoes
- 2 tbsp honey
- 2 medium lemons (zested and juiced)
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 160°C (325°F) or gas mark 3.
Pat the lamb shoulder dry with paper towels and season it generously with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 3-4 minutes per side. Remove the lamb from the pot and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions and cook for 5-7 minutes until soft and translucent.
Stir in the minced garlic, ground cumin, coriander, cinnamon, and paprika, cooking for another minute until fragrant.
Pour in the chicken or lamb stock, stirring to deglaze the pot. Scrape up any browned bits from the bottom of the pot for extra flavor.
Add the canned tomatoes, honey, lemon juice, and lemon zest. Stir to combine, then bring the mixture to a simmer.
Return the seared lamb shoulder to the pot, nestling it into the liquid. Scatter the dried apricots over and around the lamb.
Cover the pot with a lid or foil and transfer it to the preheated oven. Let the lamb bake for 2.5 to 3 hours, or until it is tender and easily pulls apart with a fork.
Remove the pot from the oven and let it rest for 10 minutes, uncovered. Skim off any excess fat from the top of the sauce, if necessary.
Sprinkle with freshly chopped parsley before serving. Serve warm with couscous, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
3868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 154.6 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6533 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
