Making the perfect Apricot Glazed Lamb should only take approximately 45 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow.
There are many different ways to make this Apricot Glazed Lamb recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Apricot Glazed Lamb recipe.
Apricot Glazed Lamb Popular Ingredients
- 1 rack of lamb
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 3 tablespoons canola oil, plus 3 teaspoons
- 1 cup apricot preserves
- 2 tablespoons stone-ground mustard
- 1/2 cup water
- 1/2 cup panko bread crumbs
- 1 tablespoon freshly chopped tarragon leaves
- 1 tablespoon freshly chopped rosemary leaves
- 1 tablespoon freshly chopped thyme leaves
Steps for making Apricot Glazed Lamb
- Preheat the oven to 425 degrees F.
- Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
- For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.
Popular Categories for this Recipe
- Roast Recipes
- Lamb Recipes
- Apricot – See text.An apricot (US: /ˈæprɪkɒt/ (listen), UK: /ˈeɪprɪkɒt/ (listen)) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.Usually, an apricot is from the species P. armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Main Dish
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Apricot Glazed Lamb recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
